Soul Cakes
These spiced, golden soul cakes carry the warmth and magic of Samhain, honoring ancient Celtic traditions while inviting blessings, wishes, and sweet memories into your home.
Servings: 10 soul cakes
Equipment
- 2 mixing bowls
- Wooden spoon or spatula
- measuring cups and spoons
- Whisk
- Baking Sheet
- Parchment Paper
- cooking rack
Ingredients
- 6 tbsp salted butter
- 6 tbsp cane sugar
- 2 egg yolks
- 1 ¾ cup all purpose flour
- 1 tsp mixed spices cinnamon, nutmeg, ginger, cloves, allspice
- ¼ cup fresh or dried cranberries I used fresh!
- 1-2 tbsp milk
Instructions
- Kindle your hearth to 375°F (190°C). Line a baking sheet with parchment or lightly grease it with butter.
- In your mixing bowl, cream the butter and sugar until light and fluffy. Whisper gratitude for the sweetness of the harvest as you work.
- Stir in the egg yolks, one at a time. In another bowl, sift the flour and mixed spice, then fold it into the butter mixture.
- Add the dried cranberries and pour in a little milk at a time until the dough comes together softly in your hands—much like scone dough.
- Roll out the dough to about ¼ inch thick and cut into small rounds with a biscuit cutter. Etch each cake with a gentle cross—an ancient mark of protection and remembrance.
- Bake for 10–15 minutes, until golden and fragrant. Cool upon a wire rack and store in an airtight tin for up to 5 days (if the spirits don’t find them first).