As the leaves turn golden and the air takes on a crisp edge, there’s a certain warmth that draws us to the kitchen. This is the perfect time to embrace the spirit of the season with a traditional treat that whispers of history and celebration: Soul Cakes. Rooted in the old British custom of honoring the departed, these little spiced cakes are often enjoyed during All Souls’ Day, reminding us of the bonds we share with those we love, even when they’re gone.
Imagine the delightful aroma of freshly baked cakes wafting through your home, a mix of nutmeg, cinnamon, and a hint of orange zest. These soul cakes are not only a treat for the taste buds but also a feast for the eyes, their golden-brown exterior dusted with sugar, beckoning you to take a bite along with Mulled Cider. Each mouthful is soft, with a slightly crisp crust that gives way to a tender, fragrant crumb.
Gather your loved ones and share your own stories as you enjoy these nostalgic bites. I invite you to explore the rich history of Soul Cakes and perhaps add your twist to this classic recipe.
Why I Love This Recipe (And You Will Too)
- Nostalgic Flavors: Each bite takes me back to my childhood, where we’d bake together as a family. It’s a wonderful way to connect with my roots.
- Simple Ingredients: Made with pantry staples like flour, butter, and spices, this recipe is easy to whip up any time the mood strikes.
- Versatile Delight: I love experimenting with different spices or adding dried fruits for a personal touch. Each version brings something new to the table!
- Perfect for Sharing: These cakes are fantastic for gatherings, whether it’s a cozy family get-together or a festive Halloween party.
Soul Cakes Recipe
Equipment
- Mixing bowls
- Hand Mixer
- Measuring cups and spoons
- Parchment paper
- Rolling Pin
- Cookie cutter or biscuit cutter
- Baking sheet
- Cooling rack
Ingredients
- 3 1/2 cups flour
- 1 cup sugar
- 1 Tbsp. vanilla extract
- 1 1/2 tsp. baking powder
- 2 tsp pumpkin pie spice
- 1 tsp. salt
- 12 Tbsp. unsalted butter room temperature
- 1/4 cup sour cream or plain greek yogurt with full fat
- 1/2 cup whole milk or milk preference
- 1/2 cup dried cranberries
- 1 apple diced
- Additional milk and sugar for topping
- Additional 1/4 cup of flour for rolling out dough.
Instructions
- Preheat the oven to 425°F (220°C).
- Cream together the sugar and butter using a hand mixer.
- Mix in the sour cream, milk, and vanilla extract until smooth.
- Add baking powder, salt, and pumpkin pie spice; mix well.
- Gradually add flour, one cup at a time, mixing until dough is crumbly. Fold in dried cranberries and diced apples, then chill for 20 minutes.
- Roll out the dough on parchment paper to about 1/2 inch thick and cut out shapes with a cookie cutter.
- Cut an “X” in the tops and brush with milk; optionally decorate with dried fruit.
- Bake for 12 minutes, brush again with milk, sprinkle sugar, and bake for an additional 11-14 minutes until golden. Let cool before serving.
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 155 kcal |
| Fat | 6 g |
| Cholesterol | 36 mg |
| Sugar | 9 g |
| Protein | 2 g |
Tips that Are Worth Your Time!
- Bring ingredients to room temperature: Make sure all ingredients are at room temperature before you start.
- Transfer uncooked cakes carefully: Use a palette knife or fish slice to move the uncooked soul cakes onto the baking trays.
- Flour your surface and rolling pin: Generously flour your work surface and rolling pin before rolling out the dough to prevent sticking.
