My new favorite kitchen tool: the mini muffin tin. I rarely want or need a full size cake or even a cupcake for Cakes & Ale. Enter the mini muffin tin. A perfect size for making ritual cakes, I constantly find new and creative ways to honor the seasons of the moon using this simple device. This month?
I usually provide a link to the recipe and focus on the ritual meaning of ingredients in my kitchen witch posts. But one came about of my own experimentation and tinkering, so I’ll dish (I know, I’m full of cheesy kitchen jokes this time of year).
The Harvest Moon and the fall season in general signify a time to acknowledge our deceased loved ones’ memories (especially those who have passed on during the last year), give thanks for the abundance of the harvest and enjoy the company of those we hold most dear.
The baking process fills your space with the scent and spirit of the autumn season.
Sharing harvest moon cakes with a coven, friends or family solidifies bonds and honors our relationships with our communities.
Make your ritual cakes for the Cakes & Ale portion of your moon ritual to lend power to your spell work. The focus and concentration of choosing ingredients especially for the occasion raises the vibrations in your home.
This recipe makes 24 mini cakes, but you can half it pretty easily.
1 cup white sugar
1/2 cup butter (softened)
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder 1/2 cup milk
Any combination of the following (I just eyeballed it):
*A whole bunch of ground ginger
*A whole bunch of ground cinnamon
*A whole bunch of ground allspice
*A little less ground nutmeg
For the frosting:
1/2 cup butter (softened)
8 oz. cream cheese (softened)
4 cups confectioner’s sugar
splash of vanilla
1. Preheat oven to 300 degrees.
2. Sift together flour, baking powder and ground spices.
3. Blend butter and sugar.
4. Combine dry ingredients and add eggs and vanilla extract.
5. Grease your muffin tin(s) well or use cupcake liners.
6. Spoon mixture into tins and bake for 10 minutes or until a toothpick comes out clean.
7. While the cakes are baking, combine cream cheese, butter, confectioner’s sugar and vanilla extract to make frosting.
8. Allow cakes to cool for at least 30 minutes before icing them.
9. Optional: garnish with soft-bake ginger snap cookies.
Enjoy at your harvest moon ritual or leave some on the altar as an offering. They freeze well, so you can bake a big batch and use them throughout the fall during the Esbat.
All the spices included in these cakes are traditional to the harvest season in the Wiccan religion, as well as many neopagan traditions in general. Cinnamon in particular has many spiritual properties.
If you like this recipe, you may also enjoy this post about yule cookies, in which I go into more detail about the meaning of the harvest season ingredients.
Feel free to leave your own harvest moon recipes in the comments or share your experience with this one!
Blessed full moon!
