Samhain - All Hallows Eve - Halloween - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. All harvest has been completed, the cycle of birth and growth is at an end. The skies are turning grey, the leaves have fallen from the trees and the garden is bare, seeds that are buried deep into the earth will retreat, lie dormant waiting to germinate.
Death is a reoccurring theme at this time, boundaries dissolve... all is laid bare and the veils between worlds are at their thinnest. It is a time to honour and hold offerings to our ancestors and the dead. Other festivals during this time are: Hallowmas (Martinmas), Day of the Dead, All Saints' Day, All Souls' Day and another Celtic tradition, Feast of the Dead.
Samhain is a magical time. As the dark half of the year commences, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time to rest and reflect as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness is fertile with potential and growth.
Herbs, plants and flowers associated with Samhain are Rosemary, Sage, Thyme, Mint, Bay Leaves, Heather, Calendula, Marigolds, Nightshade and Acorns. Animals are bats, cats and dogs. Colours are black, brown, orange, purple, red and golden yellow. Foods associated with Samhain are apples, pumpkin and pumpkin pie, beets, turnips, hazelnuts, corn, gingerbread, pomegranates, cider, herbal teas and pork dishes.
Activities to celebrate on your own or with family and friends are: carve a pumpkin, bake or cook with seasonal festival ingredients, celebrate with a bonfire, wear a costume, host a celebratory feast, divination, light candles in Samhain colours and reflect, connected and surround yourself with nature and the darkness.
Barmbrack is a traditional Irish cake made at this time. It's not as rich as Christmas fruit cake and appears more like bread with dried fruit in it. It is said that charms such as a dried pea, a ring, a penny or a small twig were added to the Barmbrack batter and indicated a fortune, either good or bad, to whom ever found one in their baked slice.
If wanting to add charms to Barmbrack just individually wrap whatever charms you choose in baking parchment paper and insert them into the cake batter before baking.
Barmbrack
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1 3/4 cups raisins
1 3/4 cups sultanas
1/4 cup citron peel
1 cup dark brown sugar, packed
2 cups hot strong black tea, like Irish breakfast
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon mixed spice
2 eggs, beaten
In a medium bowl combine the raisins, sultanas, citron peel and sugar. Pour the hot tea over and stir to combine, cover with a lid or cling film and allow to stand at room temperature overnight.
The next day...
Preheat the oven to 350ºF (170ºC). Butter and lightly flour a deep 9 inch cake pan and line the bottom with baking parchment.
In a large bowl, whisk together the flour, baking powder and spice.
Fold in the fruit mixture, followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.
Pour the batter into the prepared cake tin.
Bake for 80 to 90 minutes or until the cake is a lovely golden colour and springs back when gently pressed. Allow the cake to cool in the tin on a wire rack for 20 minutes, then turn it out onto the rack to cool completely. Slice and serve with lashings of butter.
Substitutions: fresh lemon and orange zest for the citron peel. Pumpkin pie spice for mixed spice or create your own by mixing together 1/4 teaspoons of each: cinnamon, nutmeg, cloves and ginger.