Mmm, cake!

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My practically perfect apprentice came over Monday night, with a very silly cake pan in the shapes of castles. The pan, not so successful. The cake, fabulous! This recipe made more batter than would fit in the pan, so we made cupcakes. 
Castelette Cakes, from the Nordicware Castle Cakelette Pan wrapper:
1 3/4 cups sugar
3/4 cup butter
1 tesp almond extract
3 eggs
2 1/4 cups flour
3/4 tesp baking soda
1/8 tesp salt
3/4 cup evaporated milk
Heat oven to 350F. Grease and flour pan, set aside. (Or put paper cups in muffin pan.) In large bowl beat sugar, butter, almond extract and eggs. Beat three minutes on high speed, scraping down bowl often. In small bowl, combine flour, baking powder and salt. Blend flour mix into butter mix, alternating with milk until blended. Divide batter evenly among cups in pan. Bake at 350F for 25-30 minutes until toothpick test is clean. Cool 15 mins in pan. Invert pan and remove cakes (ha!).  Cool completely. Decorate as desired. Makes six cakes (and five cupcakes!).
I'm going to make this again, maybe when we have a party next August, and forst them with this marzipan flavoured frosting.