Nordic Ware!!!

I've always kind of loved it - the molds are so intricate and detailed and shouldn't baked goods look as good as they taste?  Nordic Ware makes that so!

It's not cheap and thus I didn't own any until recently.  Scott found me the Sweetheart Rose muffin pan while he was poking around the bargain box, I found a great price on the Grand Popover pan and when I saw a good price on the Harvest Bites Cakelet Pan I grabbed it.

King Arthur Flour seemed to have a nice result using their Velvet Poundcake recipe, so I think I will start with that recipe.

Be sure to read the article on the King Arthur site to get their notes.

This pound cake — a rich dark brown outside, with a fine, golden crumb — is the perfect base for sliced fruit and a dollop of whipped cream.

The recipe is for pound cake, but can be used to make cakelets/mini muffins.  Bake the acorns for 8 to 10 minutes or until golden brown and a toothpick inserted into the center of one of the nuts comes out clean.

Cool in the pan for about 2 minutes, then turn out onto a wire rack to cool completely.

• 14 tablespoons (1 3/4 sticks) unsalted butter
• 3-ounce package cream cheese
• 3/4 teaspoon salt
• 1 1/2 cups sugar
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 5 eggs

Directions

1. 1) In the bowl of an electric mixer, beat together the butter and cream cheese, at high speed, until they're very light and fluffy. Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff. Add the extracts, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each egg is added; the finished batter should be extremely light and fluffy.
2. 2) Spoon the batter into a greased 9" x 5" loaf pan. Bake the cake in a preheated 325°F oven for 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. Serve the cake warm or at room temperature; store it well-wrapped at room temperature.