img heart shaped bread

Do you celebrate Mother’s Day with baked goods?

Mother’s Day: An annual event either the 2nd Sunday in May but also 4th Sunday in Lent

Mothers have been honoured since ancient times traditional. However, it is a relatively recent phenomenon that there is a specific day assigned to Mother’s Day annually now. This was thanks to a campaign initiated by

Julia Ward Howe in 1872 in the USA that then was followed up by Anna Jarvis. Thanks to these ladies the date for Mothering Sunday has largely been assigned as the second Sunday of May in many countries such as Australia, Finland, and USA to name a few.  However, not all countries celebrate the day on the 2nd Sunday of May. Other countries such as England and Greece have based the date on religious grounding which makes the date fall on the 4th Sunday in Lent.

In earlier history – around 250B.C. –  the Greeks and the Romans celebrated mothers as a part of annual spring festivals  (they both honoured maternal goddesses in their mythology).  Early Christians later adopted the celebration of mothers to the 4th Sunday of Lent in honour Virgin Mary, the Mother of Christ.  This is how Mothering Sunday initially came about in England as a holiday to include all mothers. It had its beginnings in the seventeenth century when servants were given the opportunity to go home and visit their Mother Church to allow them to practice their religious duties. After attending Church would have been their opportunity to visit their own mother and pay tribute to her with such offerings as flowers and baked gifts.

Simnel Cake, which is a traditional Easter cake is also often associated as a traditional Mother’s Day baked offering. It is a rich cake made with marzipan and dried fruits.

Mother’s Day is a beautiful way of recognising your mother. The old tradition of flowers and helping out ought to be encouraged & celebrated, personally made gifts or baked goods are lovely, rather than the current commercialisation of “bought goods” we see today, the latter being a bit sad in my books. To say something with love to your Mother is when you get in touch personally somehow with them and where possible give them something “you” have made. Baked goods are always a definite winner!

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Pictured is a bread I designed last year to celebrate Mother’s Day.  I’m curious to find out what kind of traditional baked goods you associate/practice with Mother’s Day?

Wishing all Mothers a happy Mother’s Day today ❤

 

 

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5 thoughts on “Do you celebrate Mother’s Day with baked goods?”

  1. My great-grandmother was a Bohemian Czech. She made a four-layer poppyseed cake, with custard filling and caramel frosting. Then my grandmother and my mother made it, and now I’m the fourth generation of my family to make this cake. I serve it only for Mother’s Day. We enjoy the cake, toast the strong women in our family and remember their hard work.

    1. Your cake sounds absolutely fabulous! Would you be willing to share the recipe? It is so much more meaningful when there is history behind traditions and such a beautiful story. Thank you for sharing this.

  2. I’m happy to share.

    Great-Grandma Emmy’s Poppy Seed Cake

    This recipe was first made by my great-grandmother, a Bohemian Czech. It was passed to my grandmother and mother. I’m the fourth generation to make this cake, and I serve it as a special treat for Mother’s Day. I’m hoping some of the younger family members will learn to make it.

    Popppyseed Cake Ingredients
    ¾ cup poppy seeds, ground (for those unused to the taste of poppyseed, use 1/3 – ½ cup)
    ¾ cup milk
    ½ cup butter
    1 ½ cups sugar
    ¼ tsp. salt
    1 tsp. vanilla
    2 cups sifted flour
    2 tsp. baking powder
    4 egg whites, stiffly beaten

    Soak poppy seed in milk 2 hours. If poppy seed is not ground, soak overnight. (I use a small coffee grinder; a food processor won’t work.)

    Cream butter. Add sugar slowly. Cream til mixture looks like whipped cream (light and fluffy). Add vanilla and poppy seed mix. Add flour, salt, and baking powder. Fold in stiffly beaten egg whites; fold 1/3 in first, then gently add the remainder.

    Bake in 2 layers in 8” or 9” pans at 350 degrees. Test after 20 minutes. When cake is cool, split layers and fill with the following mixture.

    Custard Filling
    ¾ cup sugar
    ¼ tsp. salt
    2 TBSP. corn starch
    2 cups milk
    4 egg yolks, beaten
    1 tsp. vanilla
    Cook slowly till thick, not allowing it to boil.

    Frosting
    The cake was topped with caramel frosting. My grandma didn’t include a recipe, though. I’ve also topped it with buttercream.

    I hope you enjoy it, as my family has for many years.

    Louise

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