Growing up, I remember my Mother making a lamb cake in a Nordic Ware cake mold. To Daddy’s delight, she covered it with seven-minute whipped frosting and a lovely coating of fluffy white coconut. She served it on top of her beautiful milk glass cake pedestal covered with more coconut. Then she’d tuck in little jelly beans to look like eggs (remember this was the era of the late 60s, early 70s, pre-Cadbury mini eggs). We couldn’t wait to slice the cake after Easter lunch.
I am happily in possession of that cake pan (thanks to my Sister), but they also have new ones on Amazon. I made my friend Tricia’s recipe for Chocolate Kahlua Cake, and it turned out perfectly. Here’s the recipe.
Tricia’s Black Russian Bundt Cake
1 box yellow or cake mix (without pudding) *I used chocolate this time, and it was very rich.
1/2 cup sugar
1 small box of instant chocolate pudding mix
1 cup of vegetable oil
Four eggs
1/4 cup Vodka (I have used vanilla vodka)
1/4 cup Kahlua
Combine everything in a mixer and beat well. Pour into a very well-greased, floured, and bake in a preheated 350-degree oven for 60-70 minutes. Cool in pan for 10 minutes, then remove from pan and glaze.
Glaze:
1 cup powdered sugar, sifted
1/2 cup Kahlua
Combine and pour over warm cake. Sprinkle with powdered sugar.
For the lamb cake, I skipped the glaze and gave her a light dusting of powdered sugar, which showed the contours of her shape from the mold of the pan. I spread some decorating icing on the center of Mother’s milk glass cake pedestal to act as an adhesive and trimmed off the bottom of the lamb so she would sit firmly on the plate. Then I went to work making her crown of pink azaleas from the garden on her head, tied a ribbon around her neck, and filled the space around her with coconut to make it look like she was resting in the flowers. I think she looks beautiful.
In the garden of my childhood home on Meadowbrook Drive, Mother loved bringing in clippings of spirea, also called a Bridal Wreath, and arranging them in a crystal vase. The blooms smelled heavenly. I loved carrying a bouquet around the house, pretending I was a bride. When we moved into the house we live in now, I discovered we have a Spirea bush, too. It will be blooming on Easter, so I plan to cut a few sprigs to enjoy.
The cake slices beautifully. Serve it with fresh whipped cream or a scoop of vanilla ice cream. It’s also a terrific cake to take to a friend.
What are some Easter memories from your childhood? Happy Easter!
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
Loved your memories about bridal wreath spirea and you reminded me that I should go cut some from my yard.
The cake is amazing and the way you embellished it is extra special.
Thank you for taking the time to comment Stacey. I appreciate you!
What a lovely version of the cake! It sounds so tasty too! And the way it was decorated with fresh flowers was perfect. I prefer this over the traditional cake with icing. (A delicious cake by the way, does not need icing to dress it up.)
Thank you for this lovely recipe!
Thank you for taking the time to comment Delia. I appreciate you!