All Saint's Day
Eight Lines

Soul Cakes

November 2:  All Souls' Day

Are you keeping your hearth warm today?


We're trying.

While stirring up some Soul Cakes...

I have two recipes which I've rotated over the years.

Let me know which one works out best for you!

~Soul Cakes~

Preheat oven to 350 degrees F.

1 Cup softened butter

1 Cup sugar

3 eggs

1 teaspoon lemon extract  (we often substitute almond extract)

1 teaspoon vanilla extract

4 Cups flour

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1/2 Cup raisins or currants

1/2 Cup milk

Combine the dry ingredients.

Cream the butter and sugar, add the eggs one at a time, add the lemon (or almond) and vanilla extracts.  Mix well.

Add the dry ingrediants to the wet a cup or so at a time till well mixed, then stir in the raisins or currants, slowly adding the milk till a soft dough forms.

Roll the dough into round buns, flatten with the palm of your hand onto a greased cookie sheet and cook 15 minutes or till golden brown.


~ Shropshire Soul Cakes~

3 lbs flour

8 oz. softened butter

8 oz sugar

1 oz yeast

2 eggs

1 teaspoon allspice

enough milk to mix

Preheat oven to 425 degrees F

Work the flour into the butter.

Cream the yeast with a teaspoon the sugar.

Mix the flour mixture, yeast, and enough milk to make a light dough.

Cover and let rise in a warm place for about 30 minutes.  Work the rest of the sugar and the allspice into the dough, roll into balls, and flatten into flat bun shapes.  Let rise for another 15 minutes and then bake for 15 minutes.