Marking All Souls Day – 2nd November – with these delicious traditional spiced soul cakes will become a yearly tradition. Here’s a simple and easy recipe for you to bake this uncommon treat. This post includes an easy to follow step by step tutorial.
What are Soul Cakes?
Soul, Soul, a soul cake!
I pray thee, good missus, a soul cake!
One for Peter, two for Paul,
three for Him what made us all!
Soul Cake, soul cake, please good missus, a soul cake.
An apple, a pear, a plum, or a cherry, any good thing to make us all merry.
One for Peter, two for Paul, & three for Him who made us all.
Traditional British song
Soul Cakes are small round spiced cakes, made for All Soul’s Day to celebrate and commemorate the dead. Traditionally, cakes would be given out to children and the poor who would go from door to door, begging for alms or “Souling”, on All Soul’s Day. Every cake eaten would represent a soul freed from Purgatory. The giving and receiving of Soul Cakes started in the Middle Ages and is widely seen as being the origin of trick or treating.
You can also bake these biscuits to mark Samhain, the pagan festival to mark the end of the harvest and the start of the winter, at the point midway between the solstice and the equinox, or just bake them anyway to enjoy them as the tasty biscuits that they are.
Biscuit or Cookie? Scone or Biscuit?
This is an especially confusing British English vs American one. What I call a biscuit is an American cookie, BUT here in the UK we also call some, but not all, biscuits cookies – plain biscuits are called biscuits, but a soft chocolate chip biscuit would be called a cookie.
A British scone (pronounced to rhyme either with GONE or BONE – I say the first but both sides will argue they are right) is similar to an American biscuit.
How to Make Soul Cakes – Step by Step
Step One – Gather your ingredients so you are ready to bake. If needed cut the butter into cubes to allow it to soften.
Step Two – Use an electric mixer and cream the butter and sugar together until smooth, pale and fluffy. The softer your butter is the quicker this will be. Don’t be prepared to skimp on this stage – you will know when you are there as the texture of the mixture will suddenly change.
I find that a hand mixer is far more effective than a stand mixer unless you will be making a double or triple batch.
Step three – whisk in the egg yolks
Step four – Mix in the flour and spices – you will need to add some milk to bring it all together into a dough.
Step Five – Stir in the raisins or currants. I find this is easier to do with a wooden spoon, or even get your hands in and squidge it all together.
Step Six – Dust your worktop and rolling pin with some flour and cut out the cakes with a 5cm / 2″ cookie cutter. The edges will look a little rustic if you cut through a raisin – don’t worry about it!
Fluted or Straight Sided Cutter?
I’ve always been told that you should use a straight sided cutter for savoury dishes, and a fluted one for sweet, hence using a fluted one here. But use whatever you have!
Step Seven – Using a pallet knife or dough scraper transfer the Soul cakes to a baking tray covered with a sheet of baking parchment or silicon. Use a sharp knife and cut a cross into the top of each cake and bake for about 15 minutes until puffed and golden.
For another traditional British bake, try my Dorset Apple cake.
I first heard of Soul Cakes when I listened to Sting’s concert of his If On a Winter’s Night album from Durham Cathedral with the Soul Cake track. I went to Durham University and quite literally lived in the the shadow of the Cathedral for 3 years. The album consists of traditional English folk songs, carols and poems, which are sung and set to music. He is accompanied by talented musicians, playing traditional British instruments, the Northumbian pipes, melodian and metal string Scottish harp.
These traditional English cakes are a cross between a scone and a biscuit - lightly spiced and filled with currants or raisins were traditionally made for All Souls Day on the 2nd November.
- 100 g butter
- 100 g golden caster sugar
- 2 egg yolks free range please!
- 250 g plain flour
- 1 pinch saffron I had run out so used turmeric for the colour
- 1 tsp all spice
- 1/2 tsp mixed spice
- 2 tbs milk
- 50 g raisins
Cut up the butter into small chunks to allow it to soften. Turn the oven on 180C / 360F / GM 4
Using an electric mixer cream the butter and sugar together in a medium sized mixing bowl until light and fluffy.
Whisk in the egg yolks.
Add the flour adding enough milk until you have a dough that holds together.
Stir in the raisins.
Turn the dough out onto a floured surface and roll out to about 1cm thick
Bake at 180C / 360F / GM 4 for about 25 mins until golden and firm.
- This recipe is 5 Weight Watchers Smart Points per portion.
Soul Cake recipe originally published November 2009, updated September 2018.