As the Wheel of the Year turns to Mabon—the Autumn Equinox—we find ourselves in a moment of balance. Day and night are equal, light and dark meet, and it’s time to reflect, give thanks, and prepare for the inward pull of the colder seasons.

What better way to honour this second harvest than with a cosy, spiced bake that celebrates seasonal abundance? This Gingery Plum Cake is full of flavour and warmth, combining juicy autumn fruit with the golden comfort of ginger, syrup, and soft spices. Whether shared around a kitchen table or offered as part of your seasonal altar, this cake is a perfect edible ritual for Mabon.

Why Plums and Ginger Are Perfect for Mabon

Plums are a beautiful fruit to work with at this time of year. Their deep purple-red skins and juicy, tart-sweet flesh mirror the themes of Mabon: release, transformation, and the richness of late harvests. They’ve long been associated with intuition, protection, and the deepening wisdom of the darker months ahead.

Ginger, with its warming fire energy, brings courage, protection, and vitality—ideal qualities for the turn of the season. In folklore, ginger was used to awaken the senses and boost magical energy. Together, these ingredients create a bake that’s both grounding and energising.

Mabon Gingery Plum Cake Recipe

Ingredients

For the base:

• Butter, for greasing

• 2 tbsp demerara sugar

• 500g fresh plums (halved and pitted)

For the cake batter:

• 175g butter

• 175g dark muscovado sugar

• 140g golden syrup

• 2 eggs, beaten

• 200ml milk

• 300g self-raising flour

• ½ tsp bicarbonate of soda

• 1 tbsp ground ginger

• 1 tsp mixed spice

Method

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line the base of a 23cm square cake tin with parchment. Generously butter the paper and sprinkle over the demerara sugar.

2. Lay the plums cut-side down in a single layer across the base of the tin. This will create a stunning upside-down topping once the cake is turned out.

3. In a large pan, gently melt the butter, muscovado sugar, and golden syrup over low heat. Stir until smooth, then allow to cool for 10 minutes.

4. Stir the beaten eggs and milk into the cooled mixture.

5. Sift in the flour, bicarbonate of soda, and spices. Mix to a smooth batter.

6. Pour the batter carefully over the plums in the tin. Smooth the surface.

7. Bake for 45–55 minutes, until golden and firm to the touch. A skewer should come out clean.

8. Let the cake cool in the tin for 10 minutes before turning out onto a wire rack. Cool completely before slicing.

Optional serving ideas: This cake is delicious warm with cream, or cold with a drizzle of maple syrup. It also freezes well if you want to save a square for a rainy day.

A Ritual of Gratitude and Balance

While your cake bakes, take a quiet moment. Light a candle in a seasonal colour—orange, deep red, or gold. Reflect on what you’ve harvested this year—physically, emotionally, spiritually. What are you thankful for? What will you carry into the darker months ahead?

You might even place a slice of this Mabon cake on your altar as an offering to the spirits, your ancestors, or the turning Wheel itself.

More Mabon Magic

If you’re embracing the season, you might also enjoy:

• Lammas & Mabon Altar Oil

• Wheel of the Year Guide

• Autumn Herbal Magic

• Cinnamon: Magical Properties and Spells

Final Thoughts

This Gingery Plum Cake for Mabon is more than just a dessert—it’s a celebration of the season, a ritual in itself. With every bite, you’re tasting the magic of harvest, the energy of transformation, and the grounding power of earth and spice.

If you bake this cake for your Mabon celebration, tag me on social media with #LancsGreenWitch—I’d love to see how you make it your own.