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.