Acorn Pound Cake Recipe

This Acorn Pound Cake Recipe uses foraged ground acorns to make a decadent cake perfect for your next dessert.

| September/October 1977

  • This Acorn Pound Cake Recipe is made with acorn masa.
    This Acorn Pound Cake Recipe is made with acorn masa.
    Photo By Fotolia/Viktor

  • This Acorn Pound Cake Recipe is made with acorn masa.

This Acorn Pound Cake Recipe uses acorn masa for a delicious dessert to pair with any meal.

Acorn Pound Cake Recipe

Blend together in a bowl:
1/2 cup of cooking oil 1 cup of sugar
2 eggs
1/2 cup of acorn masa

In another bowl, sift together:
1 1/4 cups of flour
1/8 teaspoon of salt
1/2 teaspoon of cream of tartar
1/4 teaspoon of soda

Stir the second mixture into the first (a small amount at a time) alternately with 1/4 cup of milk. (NOTE: You can substitute one cup of honey for the cup of sugar specified above . . . but, if you do, you should also substitute a quarter cup of dried milk for the quarter cup of milk just listed.) Add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of mace and beat well. Pour the batter into an oiled and floured circular pan (8 inch inside diameter) and bake at 350 degrees Fahrenheit for about one hour. No need to make frosting . . . this is one cake that's plenty good "as is"!




Read more about acorn masa: Cooking With Acorn Masa.

MC_2
12/7/2008 5:58:17 PM

There are (or so my crafting book says) two basic kinds of oak: white and red. White oaks have leaves with rounded lobes, red oaks have leaves with pointed lobes. Acorns from white oaks can often be eaten without leaching (true in the one season of experience I have gathering them; the ones we gathered this fall were even tasty to munch right out of the shell). Red oak acorns, while edible, have a higher concentration of tannins and must be leached in order to be tasty. I think tannins in acorns can poison you, though I think I remember reading that you would have to eat a lot. Leaching can also be done by chopping the meats and boiling the pieces. Boil as for quick-soak beans; repeat about every hour, changing the water until meats are no longer bitter. NOTE: I think I remember reading in a book somewhere that the tannins are much more concentrated in the leach-water (ie it takes less to cause poisoning) so please keep a close eye on kids and pets. ONE OTHER NOTE: Don't get greedy and gather more acorns than you want to process immediately. I don't know if I wasn't watchful enough about what my 7-year-old put into the bag or if they simply do not keep well, but I put a big grocery bag of them up in my pantry, got sick that night, and went back a week later to get them for processing only to find them so severely rotted that even the squirrels would only pick them over.







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