Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
Saturday Bakes & Cakes:
All Soul’s Day and a Traditional Soul-Cakes Recipe
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
November is not my favourite month, after the beauty of September and October with the bounty of harvests, crimson and yellow leaves and mellow sunny days, November always seems drab and dull to me, and it’s usually when the grey, wet and cold weather sets in too. Plus, the clocks have gone back, and although we have lighter mornings, I hate the darker and longer nights……it’s almost claustrophobic, with curtains drawn at 5 to 5:30 pm, I miss the daylight. It’s also the month of Remembrance with Armistice Day being on the 11th November and All Soul’s Day (Day of the Dead) being on the 2nd November, today as it happens, and therefore it always seems so sombre. On the run up to Remembrance Sunday last year, I decided to live off WW11 rations for a week, along with two friends Janice and Fiona, you can see my posts here: The Wartime Kitchen: Living of Rations with Ration Book Cooking……..I had planned to do the same thing this year too, but I may have to cut it back to just a couple of days as time is running out! However, I am not in a sombre mood today, as there is a glimmer of sunshine, even if it is only a weak, watery glimmer, and I have a day in the kitchen planned, it’s baking day and I plan to make pies, cakes, bread and biscuits. My first bakes for the day are these Soul-Cakes, a traditional cake-cum-biscuit which were traditionally made on All Soul’s day and distributed by the rich to the poor of the parish.
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
All Soul’s Day is celebrated more in Catholic countries now, but we did used to observe it in the UK until fairly recently. It follows Halloween (Hallowe’en), or All Hallow’s Eve as it should be called, and All Saint’s Day (All Hallow’s Day – Hallow being the old English word for Saint) which is on the 1st November, a day devoted to commemorating saints and martyrs of the Christian faith. All Soul’s Day is a day where families visit their family’s graves in France, with pots of chrysanthemums, as an act of remembrance and respect, although in the UK we used to observe it more as an ancient Celtic festival called “Samhain” or “Feast of the Dead” and it as kept as fast day with bonfires lit at night, especially on high ground, in order to light the soul’s way to heaven. And that’s where Soul-Cakes come in the British culinary tradition – “Souling” would take place the night before All Soul’s day, where “Soulers” would travel from door to door begging for soul-cakes and spiced ale in return for prayers and songs.
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
But back to the recipe and today, and my LOVELY new baking kit that was sent to me recently by Churchill China, whom I work with….these little cakes are more like a cross between a scone and a biscuit, and are very easy to make. They are packed with currants and are flavoured with mixed spice. The little cakes are then marked with a cross before being baked and make a simple and lovely treat for afternoon tea nowadays – and, no “souling” is needed to enjoy these today!
Churchill China Penzance Baking Pack
My lovely Penzance baking pack that I was sent as part of my ongoing partnership with Churchill China comprises:
Biscuit Barrel (Tin), Tin Tea Tray, Rolling Pin, Set of Measuring Cups, Flour Dredger, Set of 2 Tea Towels, Pudding Basin and an Apron
I was thrilled to bits with my new Penzance additions and I have FOUR special posts and recipes planned to showcase the baking range, as well as a FABULOUS opportunity for my readers to win one of FOUR baking packs here:
Giveaway: Win one of FOUR Churchill China Penzance Baking Packs (RRP: £78:00)
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
The rolling-pin is ceramic and is perfect for rolling pastry, keeping it cool as well as being decorative, and as well as using the little measuring cups for measuring, I also found that they are brilliant when you need to separate eggs! The flour dredger is a wonderful addition to my baking range and looks pretty as well as being practical. And, I am always in need of new tea towels……
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
…..and of course I now have an airtight biscuit barrel in which to store my soul cakes too! I am sharing the recipe for Soul-Cakes below, it comes from one my favourite books of all time, Cattern Cakes and Lace; and I have featured it before on Lavender and Lovage here: St Catherine’s Day, Lace Makers and Cattern Cakes
That’s all for today, I hope you have a lovely weekend, and don’t forget that next week we have another British day to celebrate, Guy Fawkes Night aka Bonfire Night, and I will be cooking up some NEW Bonfire recipes over the weekend, as well as sharing some family favourites such as Bonfire Chilli with Beef, Chocolate and Pumpkin…….See you later and DO try these little soul-cakes out, they are easy to make and a real treat! Karen
Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.
Karen S Burns-Booth
Cattern Cakes and Lace
Soul-Cakes
Print recipe
| Serves | 12 cakes |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Halloween, Thanksgiving |
| Region | British |
| From book | Cattern Cakes and Lace |
Ingredients
- 175g butter (6ozs)
- 175g caster sugar (6ozs)
- 3 egg yolks
- 450g plain flour (1lb)
- 2 teaspoons mixed spice
- 100g currrants (4 ozs)
- a little milk to mix
Note
These little cakes are a cross between a biscuit and a scone and are traditionally made for All Soul's Day, which is on the 2nd of November. Packed with currants and mixed spice, these lovely little cakes are delicious with an afternoon cuppa. This recipe is adapted from "Cattern Cakes and Lace".
Directions
| Step 1 | Pre-heat oven to 180C/375F/Gas mark 5. Cream the butter and sugar together and then beat in the egg yolks, one at a time. |
| Step 2 | Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture. |
| Step 3 | Stir in the currants and add enough milk to make a soft dough, similar to scones. |
| Step 4 | Roll the dough out and cut out little cakes with a biscuit cutter. Mark each cake with a cross and then place them on a greased and/or lined baking sheet. |
| Step 5 | Bake the cakes for 10 to 15 minutes, or until golden brown. |
| Step 6 | Cool on a wire rack and the store in an airtight tin for up to 5 days. |
As these cakes contain currants, I am entering them into Tea Time Treats for November, where the theme is for: DRIED FRUIT
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
GIVEAWAY to win one of FOUR Churchill China Penzance Baking Packs (RRP: £78:00)
Giveaway: Win one of FOUR Churchill China Penzance Baking Packs (RRP: £78:00)
Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe
I am also entering these biscuits into the following challenges:
One Ingredient: Vine Fruits hosted by Nazima of Franglais Kitchen and Laura of How to Cook Good Food
Family Foodies challenge: Lunchbox Ideas hosted by Vanesther of Bangers and Mash and Louisa of Eat your Veg
The Biscuit Barrel Challenge – November: Festive Biscuits hosted by Laura of I’d Much Rather be Baking than
I am also entering the photos for my recipe into the Sunday Prop Shop which is hosted by Lucy over at Capture by Lucy:
Rachelradiostar says
These look absolutely gorgeous and I’m not sure if it’s down to that darling bakeware!! I think I may have to enter!! I’m making chocolate fudge cake today. It’s *that* sort of day!
Karen says
Thanks so much! I think it must be a BAKING day today! Karen
ursula hunt says
Thank you for the information, I didn’t know this about all souls day
Karen says
Glad you found it interesting Ursula!
Mere Frost says
Churchill China Penzance Baking Pack – Simply gorgeous!!!! 😀 I love beautiful things like this!!!!!!
Karen says
Thanks Jelly darlink! It is lovely china and baking stuff isn’t it?
Galina V says
Most delightful soul-cakes (love the name!), and gorgeous kitchenware.
Karen says
Thanks Galina! 🙂 Karen
Charlene says
Your soul-cakes look sooo lush, perfect with a cup of tea 🙂 x
Karen says
We did enjoy one or two with a cuppa thanks Charlene!
Tracy Nixon says
This sounds a lovely recipe to follow on a dark, wet and windy Sunday! I think I will get my apron on this afternoon and make these for tea time!
Karen says
Let me know if you enjoy them Tracy – they are bit like Singin’ Hinnies!
Maya Russell says
Cosy-style biscuits are what I like. Thanks for the recipe.
Karen says
Glad you like them Maya!
Jean says
These little cakes look lovely. I have never heard of soul cakes before but they look easy to make and perfect for tea on a horrid November day.
Thanks for the recipe.
Karen says
I love promoting old British recipes and think it’s such a shame that we have lost so many of these recipes in modern day Britain, so I am really pleased you like this post Jean! 🙂 Karen
Maggie Christie says
When these popped up on my email today I thought they looked similar to Welsh cakes – the ingredients are much the same but baked rather than griddled. They look delicious and a definite must-bake! Perfect for a wet and windy November Sunday and I like the history behind them too. Thanks for the recipe. 🙂
Karen says
They are VERY similar to Welsh Cakes as well as the North East’s Singin’ Hinnies too! I am so pleased you enjoyed the post and like the recipe Maggie! Karen
Annie Costa says
These look delicious!
Karen says
Thanks Annie!
Sarah Elkins says
Hello! These are a bit different from my Grandmums recipe so I might have done something wrong. My centers are still doughy even after extra baking time. Please advise.
Karen Burns-Booth says
Hi Sarah – I have never known this to happen, as these are essentially biscuits (cookies) and are very thin so the centres shouldn’t be doughy at all. But knowing your grandmother’s recipe I really can’t help any more. Maybe your oven was too hot and they didn’t cook through? Karen
Choclette says
Love your history lessons Karen. I didn’t know about soul cakes. They sound delicious and remind me of welsh cakes, but with all those egg yolks they must be much richer. Next time I have spare egg yolks I shall have to try them.
Karen says
Thanks so much Choclette, I do love to promote British culinary history!
Sue Stevenson says
Always making scones as they are quick n easy, think I might give these a try instead, Hubby likes both homemade biscuits and scones so they should be popular;
Karen says
These are a great way to enjoy a scone and a biscuit as they are a cross between them both!
faye huntington says
oh how delicious! these remind me of holidays in Wales.. happy memories! with love, faye xx
Karen says
Thanks Faye, they are very much like Welsh Cakes, I agree!
Patricia Shea says
I just love all the background information and detail you give in your recipes – so much to enjoy. I am very envious of that beautiful baking set, especially the rolling pin. I have not heard of Soul Cakes before but I shall be baking them soon – thank you!!!
Karen says
Aw thanks so much Patricia! I knew you would like this post and the baking set too! Karen
Sam @happyhomebird says
Thank you for this recipe. In Cheshire we have soulcakers that go out around the pubs performing their mumming plays. I love it, all these local customs.
Karen says
Yes, I have heard of this too, and I am so pleased that this still happens today, thanks so much for letting me know! Karen
Gilla01 says
These look good. I’ll have to try my hand at making them.
By the way, when I try to print straight from your site it goes onto 2 sheets, If I want one sheet I have to copy and paste and play with the font and photos.
Karen says
OH no! How strange – I just printed some of my recipes myself today and it was fine, just one sheet……will ask the software people if they know of a glitch! THANKS! Karen
Bintu @ Recipes From A Pantry says
Hmmmm, I can just imagine the taste of the all spice in these. Rather warming.
Karen says
The spices do add a great flavour Bintu!
Eleanor Wigmore says
These look lovely and easy!
Maya Russell says
Shared this lovely recipe with G+.
Sara @ Babucho says
These look amazing, really simple to make but look lovely.
Karen says
Thanks so much Sara!
Vanesther - Bangers & Mash says
Yes, indeed – November is certainly the month for baking to banish those winter blues. And these soul-cakes look perfect for cheering up a lunchbox – a perfect entry for this month’s Family Foodies challenge. Thanks so much for sharing Karen.
Karen says
My pleasure Vanesther! I do like to promote old British recipes too! Karen
Herbert Appleby says
these look very scrummy
Laura says
Thank you so much for sharing with the Biscuit Barrel challenge – these look absolutely delicious =)
Herbert Appleby says
how lovely these would be with a cup of tea
Maya Russell says
Shared with G+
corina says
I’ve never heard of soul cakes before but these look lovely.
Herbert Appleby says
These look like a great crumbly melt-in-the-mouth biscuit.
Herbert Appleby says
These make my mouth water every time I visit
Samantha R says
yum these look nice
Jane Webster says
This recipe looks wonderful – just printed it to try this weekend.
Wow the biscuit barrel looks so cute.
Maya Russell says
Shared with G+. I don’t like the shorter days either, especially when it’s rainy as it feels like it’s dark and depressive all day.
Andrew Petrie says
Those war time folks would have been very cheered when things like this were served up!They look delicious.
Robert Lindsay says
THese were absolutely delicious,particularly the pastry!
Harley Richardson says
Look so yummy!
Wendy Tyler says
Wish I’d seen this in time for all souls day! Definitely my kind of baking. Looks familiar though. Do they have an alternative name???
sofia s. says
mmm seems delicious!
Maz Thorburn says
This is a defo recipe for me and my daughter to try – will be fun to make but even more fun to eat!!!
Franglais kitchen, Nazima says
What a pretty cake. I think I will have to try these out, all soul’s day or not!
Sorry for the delay in visiting and doing my roundup post- but am getting it done now so thank you for linking to one ingredient.
olivia kirby says
Shared this fab post!!
Jacqueline Roberts says
Look so lovely and that bakeware gorgeous
YOLANDA DAVIS says
i’d not heard of soul cakes before but they look good and not to difficult to make so i might give making them a go myself.
Sophie Buckle says
shared on twitter
Kat Lucas says
Those look lovely and can’t wait to try
dragonfly63 says
These are great for when guests drop in, lovely with a cuppa!
claire slater says
An idea quick sunday mothers just dropped by bake up
Alan Manifold says
The recipe doesn’t indicate a temperature. I found another souling cake recipe that indicated 200C, so I’ll hope that works for this, too.
Karen Burns-Booth says
Thanks for pointing this out – corrected now to 180C/375F/Gas mark 5. 200 is too hot for these biscuits/cakes, as they need a little longer to cook in the middle. Karen
Alan Manifold says
Thanks for that change. I did mine at 200C and it was a bit hot – some of them burned around the edges before the middle was well set. I’m glad to have your professional temperature for next time. They are absolutely delicious, even if some were a bit charred.
Michelle says
Do you have a medieval period source/recipe for these cookies? I’m having a hard time finding one. I know they were made then but I need a primary source.
Karen Burns-Booth says
I would be very surprised if you would find a primary source for a recipe as old as these, as they were made by “eye” by housewives and cooks and were rarely written down, sorry.
Steve says
Hi – recipe looks great – is there meant to be any baking powder in it or self raising flour or is plain flour enough?
Just about to make some for Halloween!
Thanks
Karen Burns-Booth says
IT is just plain flour Steve! Hope you enjoy them! Karen
Steve says
Great – thanks Karen!
Marlene Hardt says
Hello, I am in the USA and curious as to what you suggest for “mixed spices”. Please be more specific. Thank you. With the autumn months nearly upon us I am eager to try these Soul cakes.
Thank you.
Karen Burns-Booth says
Hi Marlene,
Mixed spice is what you call Pumpkin Pie Spices in the USA!
Karen
Jill Roberts-Wilson says
What is caster sugar and mixed spice?
Karen Burns-Booth says
If you are in North America, it is Super Fine Sugar and Pumpkin Pie Spice I believe.
Roger says
Making these to take to a soul cake marathon
Karen Burns-Booth says
I hope they went down well Roger.