Friday Feast | Celebrating the Season with Soul Cakes
Welcome back to Friday Feast in the tavern!
I’m in this hazy season where the weather has not cooperated, and my baking has been limited. Almost non-existent. Finally, cooler temperatures have arrived, and I’m able to fire up the oven and bake several of our seasonal foods. Traditionally, I’d make these cakes at Samhain/Halloween. Yet inspiration took hold one chilly morning this week, and I whipped up these tasty cakes.
At this time of year (Samhain), we honor our ancestors with food, song, and bonfires. In Ireland, children and the poor would go souling. They’d travel from door to door performing tasks or entertainment in exchange for these spiced cakes. Another traditional Samhain food is barmbrack, a type of fruitcake made with currants, raisins, and candied orange peel. Barmbrack is often served with tea on Samhain night, and it is believed that the person who finds a ring baked into the cake will have good luck in the coming year.
Is there a special food you bake to honor your ancestors? Do share!
Sláinte!
Festive Soul Cakes
Ingredients
¾ cup softened salted butter
¾ cup sugar
3 egg yolks
3 cups all-purpose flour
3 teaspoons pumpkin pie spice***
1 cup dried cranberries or raisins
½ cup whole milk
Directions
1. Preheat oven to 375 degrees.
2. Mix the dry ingredients in a bowl. Set aside.
3. Cream butter with the sugar. Beat in egg yolks one at a time.
4. Combine the dry ingredients with the butter mixture.
5. Add the dried fruit of your choice and add enough milk to form a soft dough.
6. Roll dough out into ½ inch thickness. Using a cookie cutter (size is up to you), cut into circles. (I usually have between 10 to 12 cakes)
7. Mark with a cross and place them on a greased or parchment-lined baking sheet.
8. Bake for 10 to 15 minutes, until golden brown.
***Note: Feel free to substitute the pumpkin pie spice with just one spice. For this recipe, I divided it between cinnamon, cloves, and nutmeg.
