May Day is celebrated on May 1st in American tradition, and though it is not a national holiday, it has become known as a time to honor the beginning of Spring and include labor protests. May Day’s origins are in ancient Celtic tradition, known as the festival of Beltane. This festival was famously a celebration of fertility and renewal, including dancing, bonfires, feasts, and Beltane cakes. 

The Beltane cake was an important symbolic representation of this celebration’s themes. They were prepared by the many and shared widely! This mostly standard cake recipe gets its uniqueness in the combination of spices and use of brown sugar for a richer taste. In case you’re interested in celebrating May Day with a Beltane cake, we have included a recipe for you to try below! 

Beltane Cake 

Ingredients  

• 3 1⁄2 cups all-purpose flour 

• 1 tablespoon baking powder 

• 1⁄2 nut nutmeg, freshly grated 

• 1 teaspoon ground cardamom 

• 1 teaspoon ground cloves 

• 6 ounces unsweetened chocolate 

• 3⁄4 cup milk 

• 1⁄2 cup brandy 

• 1 teaspoon vanilla extract 

• 1 1⁄2 tablespoons fresh grated ginger 

• 1 ounce damiana extract 

• 1 1⁄2 cups butter 

• 1 lb dark brown sugar 

• 6 eggs 

Directions 

1. Have all ingredients at room temperature. Preheat oven to 350 degrees F. 
2. Grease a large bundt pan.
3. Melt chocolate in a double boiler or microwave then set aside to cool.
4. In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
5. In a large bowl, cream the butter. Add the brown sugar to the butter and beat until fluffy. Beat the eggs, one at a time, into the butter mixture.
6. When the chocolate has cooled to body temperature, mix it into the butter mixture. Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
7. Bake for 2 hours, or until done (knife test).
8. Let the cake cool for 20 minutes, then remove from pan. Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
9. Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
10. Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
11. When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately. Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
12. Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately. 

Source: https://www.food.com/recipe/beltane-cake-123480