Mabon, Harvest, and a recipe for Miniature Pumpkin Bundt Cakes

20170920_203542The ancient holidays and festivals emphasized hope, renewal, and gratitude.  Mabon is the second of the harvest festivals.  Today the day and night are equal and we prepare for the darkness and the introspection that comes with winter.  But now we light a bonfire and have a feast and celebrate with our village and our families the bountiful gardens that have been providing so much fresh food and excess to put up for the colder months.

We moved from 6800 feet above sea level to 4500 and the gardens were ecstatic!  So was I as I brought in bundle after bundle of produce.  I sit outside and watch the butterflies and marvel over the seas of green across the yard.  Everything is a little bigger here.  A little sweeter.  Even though we have pretty mild winters here, the plants still know its fall.  Even though the days are still warm, the nights creep through and warn the plants to finish what they are doing.  Nature has intricate codes.

Today is Rosh Hashanah as well, the Jewish New Year.  The New Year in most cultures was in the autumn.  Apples and honey offer a wish for a sweet year.

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The other crop that is ready to be picked is pumpkins.  The name of my farm is Pumpkin Hollow Farm.  I do love pumpkins.  Here is a recipe I adapted from a donut recipe in the book, “Homestead Vegan” by Amber St. Peter.  These are delicious and healthy enough to serve up for breakfast!

Miniature Pumpkin Bundt Cakes

In one bowl combine:

1 cup of flour (organic, unbleached if possible)

1 ts baking powder

1 ts baking soda

3 teaspoons of pumpkin pie spice

a pinch of salt

In another bowl combine one at a time:

1/2 cup of apple sauce (that’s what I am canning this week!)

1/2 cup of brown sugar

1/4 cup of apple cider

2Tbs apple cider vinegar

1/4 cup of pumpkin puree

Slowly combine wet ingredients with the flour mixture.  Mix in two Tablespoons of melted coconut oil.  Pour into greased (I used coconut oil) donut pan which makes 6 donuts but these come out looking and tasting like little cakes.  Bake at 375 degrees for 15 minutes.

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Let cool on a rack.  I make a glaze with powdered sugar and add a splash of vanilla extract and maybe a little milk to make the consistency I want then spoon over the warm cakes.

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Happy Harvest and Happy Mabon everyone!

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