Sift together cake flour, baking powder, salt, and mace. Cream butter. Gradually add sugar, creaming until fluffy. Add lemon peel and extracts. Alternately beat in eggs and flour mixture. Blend 1 tablespoon flour into shortening. Brush over both inside sections of a lamb mold. Turn batter into face side of mold, fllling it level. Spoon a small amount of batter into each side of mold, filling ears. Close and lock mold. Set on baking sheet. Bake at 375F 50 to 55 minutes. Set mold on wire rack to cool 5 minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool completely. Frost with Seven-Minute Frosting. Coat with coconut.
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|Serving Size: 1 Serving (3051g)|
|Recipe Makes: 1|
|Calories from Fat: 4379 (41%)|
|Amt Per Serving||% DV|
|Total Fat 486.5g||649 %|
|Saturated Fat 159.7g||798 %|
|Monounsaturated Fat 189.1g|
|Polyunsanturated Fat 100.9g|
|Cholesterol 4633.8mg||1426 %|
|Sodium 1824.4mg||63 %|
|Potassium 2576.5mg||68 %|
|Total Carbohydrate 1369.4g||403 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 1351.9g|
|Protein 209.8g||300 %|
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Calories per serving: 10656
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