Easter Lamb Pound Cake
Description
This Easter lamb pound cake pairs bourbon and pecans in a handed-down family recipe. It is decorated with frosting, jelly beans, and shredded coconut.
Ingredients
•
3 cups sugar, divided
•
1 pound butter, room temperature
•
8 eggs, separated
•
3 cups sifted all-purpose flour
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1/3 cup bourbon
•
2 teaspoons vanilla
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2 teaspoons almond extract
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1/2 cup chopped pecans
•
2 cups white frosting
•
sweetened flaked coconut for decorating
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jelly beans or other small candies, or as desired
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
2
Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next.
3
Gradually beat in flour, alternating with bourbon, vanilla extract, and almond extract; beat until fully incorporated.
4
Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up; the tip of the peak formed by the egg whites should curl over slightly.
5
Gently fold ⅓ egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then gently mix in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ½ hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely, about 50 minutes more.
7
Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.