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Easter Lamb Pound Cake
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Ingredients
3 cups
sugar
1 pound
butter
8
eggs
3 cups
all-purpose flour
1/3 cup
bourbon
2 teaspoons
vanilla
2 teaspoons
almond extract
1/2 cup
chopped pecans
2 cups
white frosting
as desired
shredded coconut
as desired
jelly beans
Instructions
STEP 1
Preheat the oven to 350°F. Grease and flour a lamb-shaped cake mold.
STEP 2
Beat 2 cups sugar and butter until fluffy. Add egg yolks, one at a time.
STEP 3
Mix in flour, bourbon, vanilla, and almond extract until fully incorporated.
STEP 4
Beat egg whites until foamy, then gradually add 1 cup sugar until medium peaks.
STEP 5
Fold egg whites into batter, then blend in chopped pecans. Pour into the mold.
STEP 6
Bake for about 1.5 hours or until a toothpick comes out clean. Cool for 10 minutes.
STEP 7
Invert onto a wire rack to cool completely. Decorate with frosting, coconut, and candies.
Nutrition Facts
(per serving)
Calories:
1346 calories
Servings:
8 servings
Carbohydrates:
161 g
Fat:
71 g
Fiber:
4 g
Protein:
13 g
Sugar:
119 g
Meal Effort
Preparation:
25 minutes
Cook:
1 hrs 30 mins
Total:
2 hrs 55 mins