Soul Cakes

"From a request here is a post on a traditional Halloween recipe. From Texarkana Pagan and Witches group on MSN originally. Soul cakes were the original trick-or-treat goody. Irish peasants would go door-to door on All Hallows Eve begging homeowners for food to celebrate the occasion. Soul cakes were given to them. This ensured the homeowner would be free from a curse or prank; instead, the receivers would offer prayers for them that would help them get into heaven."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Rachel F. photo by Rachel F.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
55mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F.
  • Cut the butter into the flour with a pastry blender or a large fork.
  • Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
  • Mix with the flour mixture until a stiff dough is formed.
  • Knead thoroughly and roll out 1/4-inch thick.
  • Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
  • Presentation:

  • Sprinkle lightly with powdered sugar while still warm.

Questions & Replies

default avatar
  1. Anonymous
    What type of flour is used? Plain/all purpose or self-raising flour?
     
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Reviews

  1. Rachel F.
    I've been making this recipe for 3 years now. When we first moved into our house in 2011, I am pretty positive I saw a ghost of some sort. My sister, being the wicca-dabbling anthropologist she is, suggested I make soul cakes as an offering. So, I stumbled upon this recipe and have been making these delicious morsels ever since. SUPER simple recipe--which makes them even better, I think. Plus, the combination of spices is terrific! I almost want to try increasing the amount of a couple of the spices next time to see if I get can the slightly spicier flavor that I prefer. Either way--simple, delicious and I prefer to slightly undercook these, as I prefer all cookies less crispy/crunchy.
     
  2. Melinda B.
    Turned out surprisingly well. I rolled them into balls and cooked in batches. Also added a little cardamom. Great recipe!
     
  3. COOKGIRl
    Mmmmm!! I love a recipe with history! Added a few tablespoons of currants and made these for Halloween dessert. Great combination of spices. I've been curse-free for five whole days! Thanks for posting this traditional recipe. cg ;)
     
  4. Jonathan Melendez
    These should be called tasty cakes because they're so good! They're buttery and slightly flaky. The powdered sugar at the end really balances things out nicely!
     
  5. A.j. Y.
    Is the flour self-rising or all purpose?
     
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Tweaks

  1. Melinda B.
    Added cardamom - yum!
     

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