by Beth Lema
History and tradition tell us that In England during the Middle Ages, on the eve of All Saints Day, children and peasants called “Soulers” would make their way through the town lending their voices in song and prayers for the souls of the deceased. As they stopped at homes they would beg for a “soul cake” and promise in return to pray for the deceased family members’ souls that they be released from purgatory. It was believed at the time that if the homeowner did not give a cake, the house would be cursed. The practice of, known as “Souling” evolved over the years with soulers accepting wine, and fruits as well. It is thought to be how our custom of Trick or Treating came to be.
Soul Cakes recipes have over the years changed as each culture made their own interpretation. It was believed that the Irish used Soda Breads as there treat. In Europe, the most common ingredients were allspice, nutmeg, cinnamon, ginger, other sweet spices, raisins, and currants, of course butter, sugar and flour were staples as well.
The following recipe taken from Catholic Cuisine; Catholic Missionary Families submitted by a mother named Lisa.
Lisa’s Soul Cakes:
- One cup butter
- Three ¾ cups flour
- One cup sugar
- ¼ teaspoon nutmeg
- One teaspoon cinnamon
- 1teaspoon ginger
- 1teaspoon allspice
- Two eggs
- Two teaspoon cider vinegar
- 6 Tablespoons milk
- Powdered sugar, to sprinkle on top.
Cut the butter into the flour., A pastry blender might work best.
Next blend in the sugar, nutmeg, ginger, cinnamon, and allspice.
In a sperate bowl, beat eggs, cider vinegar, and milk together,
Add the wet ingredients to the dry ingredients and mix.
Now for the fun part……. Kneed thoroughly to form a stiff dough, this can be a real work out.
Next roll out the dough onto a floured surface into14-inch round and cut out 3-inch circles with a cookie cutter or glass.
Place the circles on a baking sheet and bake at 350 for 20 minutes.
Allow them to cool and sprinkle with powdered sugar.
