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Mary's Tavern

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Friday Feast | Apple Cake for Samhain


I’m relishing the cool, crisp evenings and golden colors of fall. Pumpkins and apples are everywhere! At the end of October (Oct. 31-Nov.1), the dark half of the Celtic year swings open. This is Samhain, which comes from two words meaning “summer’s end.” It's a time to reflect on the past year—for honoring our ancestors, too. Candles were set in the window to welcome the loved ones. This is also a night when the veil between the worlds is thin. So, be verra kind to those you encounter. They might be a passing ancestor, or one of the Fae.

With Halloween and the Celtic feast of Samhain approaching on Monday, I thought to share a delicious apple cake. We have a lovely place up in the mountains called Apple Hill. The scenery is spectacular with miles of apple farms. You could spend the day picking apples, sampling apple treats, or shop. It’s one of the highlights of the autumn season.


The Tavern will be closed all next week. Look for a special Medieval Monday on November 7th, as the countdown begins for Wishes Under a Highland Star!


Happy Halloween and Blessings of Samhain!

 

Apple Cake


Ingredients

2 eggs

1 cup sugar

1 stick butter (4 oz.), softened

1/8 teaspoon salt

1 apple, peeled, cored, and grated

1 ½ cups all-purpose flour

1 ½ teaspoon baking soda

1 ½ teaspoon cinnamon

½ cup candied pecans, smashed or chopped (optional)

3 apples (I prefer Granny Smith), peeled, cored, and sliced


Topping

1/3 cup sugar

1 – 2 tablespoons cinnamon


Directions

Preheat oven to 400 degrees.

Grease a 9x9-inch baking pan.

In a bowl, whisk together the flour, baking powder, cinnamon, and pecans. Set aside.

In another bowl, beat eggs with the sugar until combined

Place cream, butter, and salt in a small pan. Heat until butter has melted.

Pour cream mixture into the egg mixture. Fold in the grated apple and flour mixture.

Pour the batter into prepared pan.

Arrange apple slices on top. Sprinkle with the sugar and cinnamon topping.

Bake for 25-30 minutes.

Serve warm with a scoop of vanilla ice cream.