Imbolc ~ Brigid's Day ~ Sour Cream Honey Cake with Walnuts

 

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

This scrumptious moist tea cake is an underrated favourite around this time of year. A cake that is incredibly easy to make with uncomplicated ingredients is modest but a delightful choice not only for welcoming the beginnings of Spring and Brigid's Day but for any occasion. 

Sour Cream Honey Cake with Walnuts 

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2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter

3/4 cup golden raisins

3/4 cup (5 1/2 ounces) sour cream 

1/3 cup honey

chopped walnuts

extra honey, for drizzling

whipped cream, when serving, optional 

Preheat oven to 400ºF (200ºC). 

Line a baking tray with a sheet of baking parchment.

In a large bowl mix together the flour, baking soda, salt and cinnamon. Cut in the cold butter and using clean fingers work the butter into the flour mixture until it is well combined. Add the raisins and using a wooden spoon stir until combine.

Create a well in the centre of the mixture and pour in the sour cream and honey. Mix everything together to form a dough. Place the dough onto the line baking tray and roll and form the dough into a rectangle, the best you can, until it is about 3/4 inch thick. This is a free form cake so it doesn't have to be perfectly shaped. 

Top with chopped walnuts. Bake in the preheated oven for 12 to 15 minutes. When done, remove from oven and carefully place the cake on a wire rack and generously drizzle honey over top. Allow the cake to rest for 10 minutes before cutting into desired pieces. Serve with a dollop of whipped cream, if you wish. 

  

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Cake

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th). 

Lemon Poppy Seed Cake is ideal for honouring Brigid and celebrating Imbolc, representing inspiration, new beginnings and growth.   

Lemon Poppy Seed Pound Cake

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1 2/3 cups unbleached all purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated white sugar

1/3 cup butter, softened

3 large eggs

grated lemon zest of 2 lemons and the juice from 1 of the lemons, the other lemon will be used later for the glaze

1 teaspoon vanilla extract

3/4 cup buttermilk 

Glaze

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3/4 cup icing sugar

juice of 1 lemon, using the other lemon from the recipe

Place icing sugar in a bowl then add the lemon juice and stir together, creating a runny glaze. 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment.

In a medium bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds. 

In a large bowl and using a hand held mixer, beat the sugar and butter together at medium speed until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon zest, vanilla extract and lemon juice and beat on medium-low until combined. Add the buttermilk and beat again until well blended, then add the flour mixture and stir with a wooden spoon to combine. 

Pour the batter into the prepared loaf tin and bake for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes. Carefully remove from tin and transfer to a wire rack. Using a toothpick or a skewer poke holes in the top of the cake, it's best to do this while the cake is still warm. Prepare the glaze, if you haven't already done so already, and spoon or pour it over the warm cake. Place slices of fresh lemons over top.    

Imbolc ~ Brigid's Day ~ Rosemary Cheese Biscuits

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing.

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th).  

Rosemary Cheese Biscuits are perfect for honouring Brigid and celebrating Imbolc as they represent new beginnings, longevity and love. 

Rosemary Cheese Biscuits

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2 cups unbleached all purpose flour

1 cup shredded Parmesan cheese

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoon fresh rosemary, finely chopped

pinch of cayenne pepper

1/2 cup (1 stick) unsalted butter, chilled

3/4 cup milk plus more if needed 

2 - 3 tablespoons dry sherry, optional, if not using sherry replace with more milk

extra shredded parmesan cheese 

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment paper.   

In a large bowl combine together flour, parmesan cheese, baking powder, salt, rosemary and cayenne pepper. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.

Add the milk and sherry, if using, and mix the dough just until the ingredients are moistened and come together. Lightly knead the dough inside the bowl a few times to form a ball, and place dough on a floured surface. 

Using a floured rolling pin, roll out the dough to about 1/2 inch thick. Cut out rounds with a 2 1/2 round cookie cutter. Place them on the prepared baking tray and brush the tops of each biscuit with milk then sprinkle with the extra parmesan cheese. 

Bake in the preheated oven for 10 to 12 minutes, or until lightly golden with the cheese melted on top. Serve warm with butter.    

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Melts

Imbolc... Midwinter, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara), February 1st or 2nd in the Northern Hemisphere. It marks the beginning or return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone however at Imbolc she is in her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories. 

Although there may be snow on the ground and chilly temperatures, the Sun begins to shine stronger. The warmer days of Spring lie ahead as the most difficult days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and Nature slowly begin to reawaken from their wintery slumber, so do we.

The word Imbolc means "in the belly of the Mother" because the seeds of Spring are beginning to stir in the belly of Mother Earth. These Lemon Poppy Seed Melts are perfect for honouring Brigid and celebrating Imbolc as they represent potential, new beginnings, inspiration and growth. 

Imbolc Lemon Poppy Seed Melts

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1/2 cup butter, softened

1/2 cup granulated sugar

1 tablespoon poppy seeds

1/8 teaspoon baking soda

1 egg 

1 tablespoon milk

grated rind of 1 lemon

1/2 teaspoon vanilla

1 1/2 cups unbleached all purpose flour

1 cup sifted icing sugar

Preheat oven to 375ºF. Line a cookie tray with baking parchment paper. 

Beat the butter until fluffy, about 1 minute, on medium speed, if using an electric mixer. Add the sugar, poppyseed and baking soda and mix together with a wooden spoon. Beat in the egg, milk, grated lemon rind, and vanilla. Then stir in the flour.

Roll the dough into balls, no larger then a walnut, and place on the prepared cookie tray, flour the tines of a fork and gently press the dough balls down. Pop the tray into the fridge for about 10 to 15 minutes, to firm up the dough slightly before placing in the oven to bake.

Bake in the preheated oven for about 7 to 9 minutes.

Sift the icing sugar and put it in a plastic bag. When cookies are done and are still warm, put them in the bag with the icing sugar and shake gently to coat. Place cookies on a wire rack to cool and once completely cooled give them another shake in the bag for a second coat of icing sugar. 

Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.