12 cupcakes or 1 (9-or-10-inch) cake
2 cups acorn flour
1 cup cornmeal
2 scant teaspoons cinnamon
2 scant teaspoons curry powder
1 teaspoon nutmeg
1 teaspoon ground cardamom
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt, plus more to taste
1 (12-ounce) bottle Cheerwine
- Preheat oven to 375 degrees and grease a cupcake or cake pan. In a large bowl, combine all dry ingredients, including 1 teaspoon salt (add more to taste if desired), and stir together.
- Add eggs one at a time, stirring after each addition. Add enough Cheerwine to loosen the cake batter, then slowly add the rest, mixing thoroughly to combine.
- Pour into a prepared pan. Bake for about 10 minutes for cupcakes of 15 to 20 for a cake.
Recipe ByBradley Griffin of Sarah Jean's Eatery in Gladespring, Virginia