Easter Cakes (Cuddura di Pasca)

Mix flour and baking powder in medium bowl. Cut in lard until mixture resembles coarse crumbs. Beat sugar, 2 eggs, and the vanilla in small bowl until light in color; stir in flour mixture. Add the 1/2 cup milk, 1 tablespoon at a time, mixing with fork just until mixture cleans sides of bowl. Knead on lightly floured surface until blended, about 30 seconds. Shape into ball. Refrigerate, wrapped in plastic wrap, 30 minutes.

Heat oven to 400F. Divide dough in half. Roll each half on lightly floured surface into 12x8x1/2-inch rectangle; transfer each to buttered baking sheet. Cut each into desired shape; remove and reserve trimmings (see notes below).

Place 1, 3, or 5 eggs in shells on each cake in appropriate places; press eggs very lightly into dough so they don't roll. Roll trimmings into 1/2-inch ropes; arrange over eggs in criss-cross pattern to decorate top and to secure eggs. Use raisins for eyes in needed.

Mix egg yolk with the 2 tablespoons milk in cup; brush over surface of dough. Bake cakes until browned, 10 to 25 minutes, depending on size and shape. (If tops begin to get too brown before cakes are done, cover loosely with foil.) Remove cakes from baking sheets; cool on wire racks. Cakes will keep, loosely wrapped, at room temperature for several days.