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You Asked For It

Heed advice for cake that fits the mold

By ELLEN FOLKMAN
Published June 8, 2005

When Carol Pappas saw Frances Harper's request for peach shortcake, she sent her favorite recipe: Plantation Peach Shortcake. Carol has made it for years and the recipe was a Pillsbury Bake-Off finalist in 1952.

Rosalie Lawson inherited a cast-iron lamb cake mold without any instructions. Many of you have this pan and still use it. Most of you use a pound cake recipe because it holds up better during unmolding.

Connie Emetti and Betty Ann Thomas have had success using a recipe for Lady Baltimore Cake, a recipe from a booklet that came with the pan. The instructions for the lamb cake say to bake leftover batter in greased cupcake pans.

Dottie Margaritis used to make the lamb cake for her classes at St. John's School in St. Pete Beach. (I was in one of those classes!) Rose Burian included a cute photo of her cake. She also makes it at Christmas but uses chocolate frosting and a cherry for the nose, making it a Rudolph the reindeer cake.

Elaine Zeman shares her recipe for Imperial Pound Cake. The recipe makes enough for two lamb cakes.

Many suggested frosting the cake and decorating with shredded coconut, tinting some of it pink for the ears and using jelly beans for eyes and nose. Tint coconut green for base of cake or use Easter grass and place dyed eggs or candy around it.

For: Frances Harper of St. Petersburg.

From: Carol Pappas of Crystal Beach.

Recipe: Plantation Peach Shortcake from Pillsbury's Complete Book of Baking.

1 3/4 cups all-purpose flour

1/4 cup firmly packed brown sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1/2 cup chopped pecans

2/3 cup half and half or milk

1 egg, slightly beaten

3 medium peaches, peeled and sliced

1 cup whipping cream, whipped and sweetened

Heat oven to 450 degrees. Generously grease two 8-inch round cake pans. In a large bowl, combine flour, brown sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans, half and half, and egg; stir just until soft dough forms. Spread dough evenly in greased pans.

Bake for 10 to 12 minutes or until light golden brown. Remove from pans. Cool. To serve, spoon peaches and whipped cream between layers and on top. Store in refrigerator. Makes 8 servings.

For: Rosalie Lawson of St. Petersburg.

From: Dottie Margaritis of Tierra Verde, Edna Muskovac of Palm Harbor, Dee Marczewski of Hudson, Eunice Osysko of Palm Harbor, Alice Carter of Seminole, Cynthia Shea of Spring Hill, Mary Couch of New Port Richey, Marilyn Gilbert of New Port Richey and many others.

What: Lost instructions for baking a lamb cake in a mold.

Generously grease and flour both halves of the cake pan. The front goes face down on a baking sheet. Pour cake batter into the front, filling it all the way to the top. Move a wooden spoon gently through the dough to release any air bubbles. Set the back half on top and "lock." The batter will rise into the back side.

Some pans have a small hole through which you can slip a cake tester to check for doneness. When cake is removed from the oven, let cool about 15 minutes and then lift off the back. Let cool another 5 minutes and lift off the front.

If you have an accident and one or both of the ears fall off, stick them back on with a toothpick and frost.

For: Rosalie Lawson of St. Petersburg.

From: Linda Neese of St. Petersburg.

What: Tips for using a lamb cake mold.

Do not use nuts or raisins in the batter. Save them for decoration because they weaken the dough.

Insert toothpicks upright into the nose and lengthwise into the ears to keep them from breaking before putting back of mold on and baking. Be careful when serving the cake.

Tie or wire back and front together so the steam of the rising dough will not force the two sides apart.

Do not sit the cake upright until it has completely cooled.

For: Rosalie Lawson of St. Petersburg.

From: Elaine Zeman of St. Pete Beach.

Recipe: Imperial Pound Cake.

1 pound Imperial margarine, softened

1 pound confectioner's sugar

6 eggs

3 cups cake flour

Preheat oven to 350 degrees. Cream margarine. Add confectioner's sugar and cream well. Add eggs one at a time, beating well after each addition. Add flour and mix thoroughly.

Pour batter into prepared lamb-cake mold, following above instructions. Bake 1 hour at 350 degrees. Cool and follow directions above for unmolding.

For: Rosalie Lawson of St. Petersburg.

From: Connie Emetti of Oldsmar and Betty Ann Thomas of Spring Hill.

Recipe: Lady Baltimore Cake for Lamb Mold.

2 cups sifted flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup sugar

3 beaten egg whites

1/2 cup shortening

3/4 cup milk

1 teaspoon vanilla

Icing:

2 egg whites, unbeaten

1 1/2 cups sugar

5 tablespoons water

1 teaspoon vanilla

1 teaspoon light corn syrup

1 pinch salt

2 marshmallows, cut up

Preheat oven to 350 degrees. Sift dry ingredients together. Stir shortening in mixing bowl to soften. Mix in sifted dry ingredients. Add milk and vanilla and beat with electric mixer for two minutes. Fold in beaten egg whites and beat for one minute.

Grease mold very well, flour and fill the face half with batter. Cover with back of mold, being sure edges lock. Place on cookie sheet and bake 45 to 55 minutes. Follow unmolding directions above.

To make icing, place all ingredients except marshmallows and vanilla in top of double boiler over boiling water and beat constantly with rotary egg beater, about 7 minutes or until mixture holds a peak. Remove from heat and add vanilla and cut-up marshmallows. Beat until cool and thick enough to spread.

Marie Cisarik has lost her biscotti recipe and would appreciate another.

Judy White is looking for a recipe for a hot bacon salad dressing, similar to the one served at Bob Evans restaurant.

Kay Veress has lost her recipe for Victoria Sponge Cake and hopes someone has one to share.

Louise Metz often has matzos left over after Passover. She's looking for a recipe for matzo brie.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified June 7, 2005, 08:51:06]