BAKE: A little lamb…

S.’s grandmother gave him this gorgeous antique Griswold cast iron lamb cake mold. My jaw dropped when he pulled it out of his suitcase after flying to visit her and help sort things for her estate sale before she moved to smaller quarters.

It dropped even more when I opened it up, and found inside a yellowed envelope from the Moody Bible Institute containing an article from the Chicago Trib from the 1970’s with various lamb cake recipes and frosting (the glossy white marshmallow egg-white frosting came from there). Also tucked in the envelope was a page of notes from his grandma with reminders of things to do to make sure the cake turns out well, and yields for the various frosting and cake mixes she used with it.

But I really, really couldn’t believe that also there, in a small plastic sleeve, was the ORIGINAL TAG with recipes that came with the mold, which dates from the 1930’s-1950’s… Priceless.

Of course, that’s the recipe I used for this lamb cake… pretty dense for the modern palate, like a heavy dryish pound cake, but it looked amazing and tasted pretty good. I tried to serve it at our Easter BBQ, but no one wanted to cut into it as it was too pretty, so they ate instant tiramisu instead. Their loss… we’ve been eating it for breakfast with coffee and it hits the spot. Here he is in pictoral pastoral splendor, from naked to fully clothed with coconut bits and dried fruit features. Enjoy!