Nordicware Ice Cream Cone Cupcake Pan

Another Nordicware Cake Pan........This one is realy unique......Make your ice cream cones out of cake........ The frosting becomes your ice cream...........Length: 10.5 in........... Width: 9.75 in........ Height: 3.06 in...........Ingredients:............ This would be great for kids parties........ Cream Cheese Pound Cake With Poppyseeds............. 1 cup butter or margarine room temperature......... 1 (8oz.) pkg. cream cheese, softened........ 1-1/2 cup sugar........... 1-1/2 tsp. vanilla....... 4 eggs........... 2-1/4 cups sifted flour.......... 1-1/2 tsp. baking powder........... ½ cup raisins......... 1 cup finely chopped walnuts......... Filling:............... ¼ cup sugar........ 1 tsp. grated lemon peel........ ¼ tsp. vanilla........ ¼ cup poppy seed......... Preparation:.......... In small bowl, combine filling ingredients and set aside. In large bowl, cream butter or margarine and cream cheese until light and fluffy; add sugar and vanilla; beat well approximately 5 minutes........ (Very important to cream well!) Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add to cream mixture........ Stir in ½ cup walnuts and raisins. Grease and flour Festival Bundt Pan and coat inside of pan with remaining finely chopped walnuts......... Spoon ½ of batter into prepared pan, sprinkle filling mixture over batter; top with remaining batter........ Use knife and swirl through batter......... Bake at 325 degrees for 65-70 minutes or until cake tests cone........ Cool in pan for 10 minutes; turn out onto wire rack or serving plate to complete cooling.......... Wrap cake tightly in plastic wrap and foil and store in the refrigerator for 2 days to improve flavor...........