06/10/2021
Do you know the true origins of the Holidays that you celebrate?
I identify as a pagan.
And my favorite time of year is coming up; Samhain.
Better known to most as Halloween.
I want to share a recipe for Soul Cakes 🎂.
A very similar recipe to what our ancestors used.
The history of Samhain itself would be another post. But let’s talk about soul cakes:
Samhain soul cakes were made by the ancestors to toss into the bonfire.
They made an offering to the gods for a mild winter and a prosperous new year.
The English tradition of “souling” was practiced in Monmouth and Caenarvonshire in Wales.
There, they called it “hel solod and hel bwyd cennady meirw”, or “collecting the food of the messenger of the dead.”
The tradition of wandering from house to house and singing for the souls of the dead in exchange for “ale, apples, or souls” is recorded as early as 1511.
It originates from the time before the Christians.
By the 19th century, children weren’t “a-souling”, but the poor often did.
In our modern times, soul cakes aren’t as popular, but some still give them out in Sheffield (they call it “caking”).
Further, Cheshire has a similar tradition. Children perform “sousing plays” and reenact a resurrection story).
Additionally, several other Catholic-dominating countries have similar traditions. Some theorize that soul cakes (often just called “souls”) are the origin of our modern trick or treats.
In Sheffield, the children cry “Cake, cake, copper, copper”, similar to our “trick or treat!”
This year I will be placing these soul cakes on my ancestors altar as an offering this Samhain.
If you use this recipe and do the same, tag me and show me your cakes 😍.
You know I had to include some kinda intro before sharing the actual recipe 😂; that’s how it’s done, right?.
Samhain Soul Cakes 🎂
2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
Generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
3 egg yolks, 1 for the glaze
1/2 cup currants
Instructions
Preheat oven to 400 degrees.
Combine the flour, the nutmeg, cinnamon and salt in a small bowl.
Mix well with a fork.
Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them.
Add the milk and heat just until hot to the touch.
The milk will have turned a bright yellow. Remove from heat.
Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon.
Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.
One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon.
When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.
Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform.
Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet.
You can gather and re-roll the scraps, gently.
Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny.
*not my photo*
I will post when I make mine