"The belly rules the mind."--Spanish Proverb

Imbolc Fire Cake Recipe

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This recipe for Imbolc Fire Cake, by , is from Celebrating the Wheel of the Year, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

April Leier & Cindy Carter
Added: Wednesday, June 13, 2007


1 (18.25 oz) pkg. yellow cake mix
1 ¼ cups water
¼ cup oil
3 eggs
5 individually wrapped yellow butterscotch hard candy disks
5 individually wrapped red cinnamon hard candy disks
1/8 tsp. lemon yellow gel food color
1 (16 oz. ) can vanilla frosting
10 - 15 vanilla or chocolate wafters
8 - 10 pretzel rods broken in half

Heat oven to 350 degrees. Generously grease and flour two 9 inch round cake pans. Prepare and bake cakes as directed on package using water, oil and eggs. Cool cakes in pans for 15 minutes. Remove cakes from pans, place on wire rack. Cool 45 minutes or until completely cooled.

Meanwhile, line 15x10x1 inch baking pan with foil. Spray foil with nonstick cooking spray. Place red and yellow candies in freezer bag.

Finely crush candies with a hammer or flat side of meat mallet.
Pour crushed candies onto sprayed foil-lined pan. Spread in
Thin layer. Bake at 350 degrees for 6 to 8 minutes or until
candies are completely melted. Cool candies completely before

Add food color to frosting, blend well. Place 1 cake layer
bottom side up on serving plate. Spread with ½ cup frosting.
Top with second layer, bottom side down. Spread very thin
layer of frosting on sides of cake to seal crumbs. Spread
remaining frosting evenly on sides and top of cake.

Break wafers into large pieces. Press broken cookies onto
sides of cake, arranging to resemble rock wall. Arrange pretzel pieces on top of cake to resemble logs. Break cooled shets of melted red and yellow candies to resemble pointed shards.
Insert candy shards in top of cake in and around pretzel “logs”
to resemble flames.




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