Acorn Cheerwine Cake

By: Hannah Lee Leidy
Acorn Cheerwine Cake-Featured

recipe heading-plus-icon


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
  • 4 eggs
  • 1 (12-ounce) bottle Cheerwine
  1. 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.
  2. 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.
  3. Pour into a prepared pan. Bake for about 10 minutes for cupcakes of 15 to 20 for a cake.
  • Recipe By
    Bradley Griffin of Sarah Jean's Eatery in Gladespring, Virginia
Featured Articles

Chocolate-Corn Lava Cake

Over double boiler melt chocolates with butter. Once melted, add cooked grits and fresh [...]

Leave a Reply

Be the first to comment.