Beltane Cake Recipes

BELTANE OAT CAKES

Beltane Oat Cakes image

Oatcakes are a part of the Beltane ceremony. The roundness is symbolic of the life-giving sun. During Beltane a bonfire is kept going all night long. Pieces of the cake are thrown into the fire as an offering. Begin by blessing these cakes in a prayer of gratitude, giving thanks to the Goddess and God for their abundance. Say:...

Provided by Stormy Stewart

Time 45m

Number Of Ingredients 6

Ingredients

3 c old fashioned rolled oats
1/3 c water
1 tsp fresh minced sage
1/2 tsp baking soda
1/2 tsp salt
1 stick butter (1/2 cup)

Steps:

1. In sauce pan heat butter and water until melted. remove from heat and let cool. Mix in remaining ingredients. Mix to a dough-like consistancy. Pat the dough into a circle, about 8 in. on an ungreased baking sheet. bake 3:50` for about 40 min.
2. Or you can bake them into snaller cakes. My dog loves these as do the squirrels.

BELTANE CAKE

Beltane Cake image

This is a cake for celebrating sexuality and bringing out the sex god/dess in everyone. It is a rich, intensely flavorful cake loaded with aphrodisiac ingredients. I served it at a 2005 Beltane gathering and it was devoured with passion.

Provided by Sean Rosetta

Categories Dessert

Time 7h

Yield 12-24 serving(s)

Number Of Ingredients 16

Ingredients

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 nut nutmeg, freshly grated
1 teaspoon ground cardamom
1 teaspoon ground cloves
6 ounces unsweetened chocolate
3/4 cup milk
1/2 cup brandy
1 teaspoon vanilla extract
1 1/2 tablespoons fresh grated ginger
1 ounce damiana extract
1 1/2 cups butter
1 lb dark brown sugar
6 eggs
375 ml amaretto liqueur
cocoa powder

Steps:

Have all ingredients at room temperature.
Preheat oven to 350 degrees F.
Grease a large bundt pan.
Melt chocolate in a double boiler or microwave then set aside to cool.
In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
In a large bowl, cream the butter.
Add the brown sugar to the butter and beat until fluffy.
Beat the eggs, one at a time, into the butter mixture.
When the chocolate has cooled to body temperature, mix it into the butter mixture.
Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
Bake for 2 hours, or until done (knife test).
Let the cake cool for 20 minutes, then remove from pan.
Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.

Nutrition Facts : Calories 635.4, Fat 33.9, SaturatedFat 20.4, Cholesterol 168.9, Sodium 316.6, Carbohydrate 71.1, Fiber 3.5, Sugar 37.2, Protein 9.6

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