Gingerbread Love Cakes

Happy Valentine’s Day!

Ritual Cakes, offerings to the Goddess, have been celebrated as giftings and fairings since pre-Pagan times, representing the wealth and fruitfullness of the harvest, the gift of plenty.

In the spring cakes, were buried in the fields to appease Mother Nature. In summer, they were made into the shapes of the sun, moon, or stars, honouring first harvest. Faerie cakes were given as offerings to appease the Guardians of the Forest and honey cakes were placed on graves to quiet the Spirits of the Dead.

The heart-shaped ginger bread cake, the opulant bestowal of love, reveals your intent, saying I love you. With each stirring of the batter, bless the cake with love and unwavering purpose.

Ginger Bread Love Cake

Gingerbread Cake

Pre-heat oven to 350 degrees.

Dry mixture:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon nutmeg

Wet Mixture:

1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup unsulphered dark molasses
2 teaspoons orange zest
1 cup soured milk

Mix dry ingredients.

Blend with an electric mixer (or by hand) the butter and the brown sugar until creamy. Add the eggs, the molasses, and the orange zest, blending as you add each ingredient.

Add flour and soured milk to the wet mixture in three installments, mixing well between each addition. Pour into a buttered cake pan and bake at 350 degrees for 45 minutes.

Glaze

1/3 cup orange juice
1/3 cup honey
1/2 teaspoon fresh grated gingerbread
2 teaspoons orange zest

Simmer for 20 minutes. Let cool. Add 1/3 cup Drambuie. Place in fridge over night.

Many ritual cakes are still used to this day in every culture in the world. Wedding cakes, birthday cakes, Easter and Christmas cakes are the more familiar ones.

When the Sun Sinks to Rest