Apple Cider Donut Cake

 

 

Apples are one of the sacred foods of Samhain. In Celtic tradition, apples were buried at Samhain to feed the dead as well as used in various forms of divination. Apples are good for faerie protection, abundance, protection, long life, health and creativity.

Butter is there to bind things together and to ease transitions.

Cake mix for happiness.

Eggs for fertility and beauty.

Sugar for attraction, love and romance.

 

 

Now to the apple pie spice:

Allspice for money drawing and good fortune.

Cinnamon for protection, wealth and passion.

Cloves for abundance, lust, protection and courage.

Ginger for protection, power and prosperity.

Nutmeg for prosperity, good fortune and enhancing psychic abilities.

Finally white pepper for clarification, manifesting goals and removing obstacles.

 

Here is a tempting treat to serve all your ghosts and spirits. Oh! And the living like it too!! Just the thing to serve with a cup of coffee. just make sure you leave a cup and a slice for the ancestors!

 

Apple Cider Donut Cake

1 box yellow cake mix
3/4 cup apple cider
1/2 cup melted butter
4 eggs
2 teaspoons sugar
3 tablespoons butter
1 tablespoon apple pie spice
1 cup coarsely shredded peeled tart apples (2 medium apples. Pink Lady or Granny Smith work best)

Heat oven to 350°F.

Generously spray 1 bundt pan with baking spray with flour.

In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons apple pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

Stir in apples.

Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

Remove from oven.

Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake.

Remove from pan to cooling rack; place cooling rack over waxed paper.

Brush top and sides of cake with 3 tablespoons melted butter.

In small bowl, mix sugar and 2 teaspoons apple pie spice until blended.

Press half the sugar-spice on the sides and top of cake by hand.

Let stand 20 minutes.

Repeat with remaining sugar-spice mixture.

Cool for 1 hour.

Store loosely covered at room temperature.

 

*Photos: 1.Aarón Blanco Tejedor on Unsplash, 2. Photo by Diana Polekhina on Unsplash,

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About the Author:

Skarlett

I’ve been a practicing pagan and witch for over 20 years. I was raised Catholic (in such that my parents sent me to Catholic school as they believed it would give me a better education..my parents were agnostic at best) and got over it quickly enough. It never touched me, but the school library had really good books on mythology and divination, so there was that. I began my path at the age of 14 after seeing The Occult Explosion on late night TV and then raiding the occult section at B Daltons with a pocketful of babysitting money and allowance.

Paganism made sense to me. I started out Wiccan as that was what was available on the shelves and grew from there. At 16 I was handed a copy of the Principia Discordia and well…I added chaos magic to the mix. I was a solitary who occasionally attended discussion groups and rituals when living in Chicago. I then moved to Ohio (Gods know why). Through a series of interesting coincidences I ended up with Three Cranes Grove and made wonderful friends and learned a lot. Though I have wandered off again, I still consider myself a Crane..albeit an out dwelling one.

My path can be best described as Discordian-Eclectic Kitchen Witch. Heh. You have been warned…