Soul Cakes

Recipe adapted from:

A scone-like pastry with origins in old England and Ireland, these sweet cakes rose to popularity between the 8th century and the Middle Ages. They were baked for All Hallow’s Eve (Halloween) and All Saints Day on November 1, although their significance has adapted over time. Try them this season for something to nibble on in between all the candy!  

Prep Time

10 minutes

Cook Time

15 minutes


20 Cakes (Small)


3⁄4 cup butter
3 cups sugar, caster (superfine sugar (you can process cane sugar in a food processor or spice grinder, but do not use powdered sugar))
4 cups flour (sifted)
3 egg yolk
1⁄2 teaspoon nutmeg, ground
1 teaspoon allspice, ground
1⁄2 teaspoon cinnamon, ground
1⁄2 teaspoon ginger, ground
3 tablespoons currants, dried


Preheat oven to 375F. In a large bowl, cream together butter and sugar until fluffy. Beat in the egg yolks until smooth. 1 cup at a time, fold in sifted flour and spices. Add milk slowly and mix until you reach a soft dough. With your hands, form dough into flat cakes, about ½” to ¾” inch thick and mark each top with a criss-cross. You can also try placing currants along the cross for a nice decorative touch. Bake cakes on a well-greased sheet until golden (about 10-15 minutes).