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Soul Cakes
Soul Cakes is a traditional British recipe for a classic flat, spiced, cake typically made for Halloween. The full recipe is presented here and I hope you enjoy this classic British version of: Soul Cakes.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Makes:
12
Rating: 
Tags : Spice RecipesBaking RecipesCake RecipesBritish Recipes
These are part of the traditional English Hallowe'en festivities. Traditionally these were flat round cakes flavoured with saffron, mixed spices and currants. Indeed, during the 19th and early 20th centuries children would go 'souling' on All Souls' Day (November 2nd) where they would request alms or soul cakes with the following song:
A soul, a soul, a soul cake.Please god missus a soul cake.An apple, a pear, a plum or a cherry,Any good thing to make us merry.Up with your kettles and down with your pansGive us an answer and we'll be goneLittle Jack, Jack sat on his gateCrying for butter to butter his cakeOne for St Peter, two for St Paul,Three for the man who made us all.Often the children would be accompanied by a hobby horse (very much an echo of the ancient Celtic past here), which, typically, was called the Hooden Horse at this time of year.Soul Cakes were also part of All Saints' Eve superstitions. It was believed that the spirits of the departed would return to their homes on this night. As a result candles were lit to guide their way and food and drink (including soul cakes) were put out for them.
Ingredients:
150g butter
150g caster sugar
560g plain flour, sifted
3 egg yolks
generous pinch of
saffron
1 tbsp mixed spice
1 tsp
allspice
3 tbsp currants
2 tsp milk
Method:
Crush the saffron in a pestle and mortar, add the milk and grind to combine. Sift together the flour and remaining spices into a bowl.
In the meantime, cream together the butter and sugar until pale and fluffy. Beat the egg yolks and add to the creamed mixture a little at a time, beating well after each addition. Add the sifted flour and spice mix and stir in the currants. Add the milk and saffron mixture and enough additional milk to form a soft dough.
Turn the dough out onto a lightly-floured surface and shape into flat cakes about 5 or 6cm in diameter. Transfer to a well-buttered baking tray then use a sharp kinfe to cut a cross in the surface. Place in an oven pre-heated to 180°C and bake for about 20 to 25 minutes, or until lightly golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.
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