Traditionally made for All Souls’ Day, Soul Cakes can be a great way to celebrate Halloween, All Souls’ Day, and All Saints’ Day. (Learn more about the origin of Soul Cakes here.)
Soul Cakes
Soul cakes were small, spiced baked goods historically given to the poor on All Souls' Day in exchange for prayers for the dead. The tradition was a precursor to modern trick-or-treating, where poor or costumed people would go door-to-door and receive a soul cake for their prayers.
Equipment
- Baking tray
- Parchment paper
- Hand mixer
Ingredients
- ¾ cup butter (1.5 sticks) (or vegan butter)
- ¾ cup organic cane sugar (or coconut sugar)
- 3 egg yolks (or 3 tbsp aquafaba for vegan swap)
- 3½ cup all-purpose flour (sub half with whole wheat pastry flour for a heartier texture)
- 2 teaspoon pumpkin pie spice (or 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice)
- ½ cup currants (or raisins, dried cranberries, or chopped figs)
- 2 tablespoon 2–3 tbsp milk (or almond or oat milk for vegan)
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add egg yolks (or aquafaba), mixing well.
- Sift flour and spices into a separate bowl, then combine with the butter mixture.
- Stir in currants and just enough milk to form a soft, rollable dough.
- Roll out to about ¼ inch thick and cut with a round biscuit cutter. Mark a small cross on each cake (traditionally symbolizing blessings and remembrance).
- Bake 10–15 minutes, until lightly golden. Cool on a rack and store in an airtight tin for up to 5 days.
- Optional glaze: Mix 2 tbsp maple syrup with 1 tsp orange zest and brush over warm cakes for a gentle sheen.
Notes
You can customize this as needed. Swap out the fruit, try dried blueberries, or experiment with different citrus zest.
