As we get ready for the long weekend here I somehow magically woke up to the biggest feeling of nesting. Some say this is a sign for labour. We’ll see. In the mean time, I’m working from home and trying my best to stay as slow as I can. To me, that means cooking or baking. Today I’m going to bake this cake. It’s called a Groaning Cake. I first heard about it when I read The Birth House by Ami McKay about four years ago. I’ve always wanted to try it and I can’t think of a better day than today. 

“The tradition of the groaning cake is an ancient one. Wives’ tales say that the scent of a groaning cake being baked in the birth house helps to ease the mother’s pain. Some say if a mother breaks the eggs while she’s aching, her labour won’t last as long. Others say that if a family wants prosperity and fertility, the father must pass pieces of the cake to friends and family the first time the mother and baby are “churched” (or the first time they go to a public gathering) after a birth.” 

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INGREDIENTS 

3 cups whole wheat flour

1 tbsp baking powder

1 tsp baking soda

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground fennel seed

1 tsp ground fenugreek

1 tsp freshly grated nutmeg

1/2 tsp ground cloves

1/2 tsp salt

3/4 cup unsalted butter, melted

3/4 cup liquid honey

2 tbsp molasses

4 large eggs, beaten until frothy

1/3 cup full-fat yogurt

1/3 cup whole milk

1/2 cup loosely packed grated apple

1/2 cup loosely packed grated carrot

1/2 cup loosely packed grated zucchini

1/2 cup unsweetened shredded coconut

3/4 cup chopped walnuts (optional)

250 g (about 8 ounces) organic cream cheese, at room temperature

3 tbsp pure maple syrup

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Lightly grease and flour a 10-inch springform pan; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, fennel seed, fenugreek, nutmeg, cloves and salt; set aside. In a large bowl, whisk together the butter, honey and molasses. Add the eggs, yogurt, milk and rum (if using) and whisk to combine well. Stir in the apple, carrot, zucchini, coconut and walnuts (if using).

Add the wet ingredients to the dry ingredients and fold gently until just combined; do not over-mix. Pour the batter evenly into the prepared pan. Bake in a 350º F oven until the top is golden and a toothpick inserted into the centre of the cake comes out clean. Cool on a rack for about 10 minutes before removing the cake from the pan. Place the cake on the rack to cool completely.

Using a stand mixer or handheld blender, blend together the cream cheese and maple syrup. Spread the frosting over the top of the completely cooled cake. Serve immediately. Keep unused portions refrigerated.

(Note: If you’re not planning to serve the cake within a few hours of making it, wait until just before serving to frost it, keeping the cake well wrapped and at room temperature, and the frosting refrigerated.)

*recipe from Edible Toronto*