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Acorn Cakelets


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  • 1 1/4 C flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/8 t ground cloves
  • 1/2 C milk
  • 1/4 t van x
  • 8 T unsalted butter
  • 1/2 C sugar
  • 2 eggs, lightly beaten
  • 2 T unsalted butter
  • 2 oz cream cheese
  • 3 T maple syrup
  • 1 1/2 C 10x
  • GLAZE:
  • 1/4 C sugar
  • 1/4 C maple sugar
  • 2 T water
  • 1 T bourbon
  • Course raw sugar for decorating



Step 1

Have all ingreds at rm temp. Preheat oven to 350. Grease/flour acorn pan. Sift flour, baking pwdr, salt, cinnamon, ginger and cloves over wax paper. Set aside. In small bowl, whisk together the milk and vanilla. Set aside. Beat w/ flat beater, butter til creamy. Add maple sugar and reg sugar. Add eggs one at a time, beat well.
Add flour mix in three additions, alternating w/ milk mix, beginning and ending w/ flour.
Spoon 1 T batter into each pan section, level. Bake 10mins til toothpick comes out clean. Transfer pan to wire rack and let the cakelets cool in pan for 15 mins.
Gently saw off top that puffed over. Tap pan to loosen cakes. Place wire rack on top of cakes and invert. Lift off pan. Wash/dry pan and continue til batter is gone.
Frosting: Beat butter and cream cheese w/ flat beater. Add maple syrup and 10x. Set aside in a cool place.
Glaze: In small saucepan, mix sugar, maple syrup, water and bourbon. Cook til sugar dissolved and slightly thickened. Remove from heat.
Set the rack of cakes over waxed paper and brush each w/ glaze. Put coarse sugar in small bowl and dip the top of the acorn in sugar. Let them cool completely, about 2 hrs, before assembling.
To assemble: spread 1/2 t of frosting on the flat side of each cake and top w/ other half acorn. Refrig til frosting is set. makes 18 cakes or 36 individual half acorns.


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