Soul Cakes are traditionally made on November 2nd for All Soul's Day or for those observing ancient Celtic or Pagan festivals, Samhain, on November 1st. I like to make them anytime between October 29 and November 3rd and especially this year as there will be a full moon on Halloween and the veil will be even more thin and this offering, packed with currants and mixed spice, is another way to remember those who have passed on and mark the beginning of winter during Hallowtide.
An old Soulers rhyme...
A soul, a soul, a soul cake,
Please good missus a soul cake,
An apple, a pear, a plum or a cherry,
Or any good thing to make us merry.
Soul Cakes
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2 cups flour (almond and oatmeal flour make good substitutes)
2 teaspoon mixed spice
1/4 teaspoon salt
1/2 cup currants
1 stick (1/2 cup) butter
2 egg yolks
1/2 cup sugar or maple syrup
1 to 2 tablespoons milk
Preheat oven to 350ºF/180ºC. Line a baking tray with baking parchment paper. Set aside.
In a bowl add the flour, mixed spice, salt and currants. Stir to combine.
In another bowl cream together the butter and sugar using a hand held mixer on medium high speed. Beat in the egg yolks, one at a time. Add the flour mixture to the butter mixture and beat until the mixture crumbles. Gradually add enough milk until a soft dough forms.
Turn the dough out on a flat surface and knead until it is uniform. Form the dough into flat cakes, you may use a 2 inch round biscuit cutter if you wish, and using a knife mark each with a cross. Place on the prepared baking sheet and bake for 10 to 15 minutes until golden brown.
Notes : almond flour and oatmeal flour make good substitutes for flour.
