Soul cakes have been a tradition for centuries and are typically made on the eve of All Souls' Day, which falls on November 2nd.
This special day is a time to remember and honour loved ones who have passed away, and this easy soul cake recipe is a delicious way to celebrate their memory.
The cakes (which are more like biscuits) are quick to make and require only a few simple ingredients.
They are a round, spiced biscuit that is stuffed with raisins or currants, giving them a delicious sweetness and chewy texture.
Traditionally, mixed spice is used to flavour the biscuits, but in this version, I've added a touch of allspice too, to give them an extra layer of flavour.
Whether you're looking to celebrate All Souls' Day or simply want to enjoy a tasty treat with a cup of tea, these soul cakes are the perfect option!
Try my easy oatmeal cinnamon cookies too!
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What was the purpose of soul cakes?
The purpose of soul cakes was to honour and pray for the souls of departed loved ones. On All Souls' Eve, beggars, also known as 'soulers,' and children would go door-to-door offering to say prayers for the family's departed in exchange for soul cakes and spiced ale.
Each cake eaten represented one soul saved from Purgatory, making them a powerful symbol of remembrance and hope.
During the Middle Ages, soul cakes were also given to costumed entertainers known as mummers, who would go from house to house on Halloween.
This practice is widely regarded as the origin of what we know today as 'trick or treating.' By giving soul cakes to the mummers, people hoped to ward off evil spirits and protect their homes from harm.
Today, soul cakes continue to be a beloved tradition, not only on All Souls' Day but also during the Halloween season.
They are a delicious way to celebrate the memory of loved ones and honour the rich cultural heritage of this ancient custom.
✔️ Why you'll love this recipe!
- Quick and easy biscuit to make, requiring only a few simple ingredients. This makes them a perfect treat to whip up when you're short on time but still want something delicious.
- Soul cakes are mildly spiced and fruity, making them a hit with both kids and adults.
- A traditional British recipe that has been enjoyed for centuries. Making them is a wonderful way to celebrate All Souls' Eve and honour the memory of loved ones who have passed away.
- They can be frozen for up to three months, making them a great make-ahead treat.
🛒 Ingredients
Caster Sugar - golden caster sugar, or white caster sugar. Substitute with granulated sugar if necessary.
Butter - unsalted and softened.
Eggs - only the yolks are needed for this recipe, but you can freeze the egg whites for use at a later date!
Plain Flour - plain white flour.
Mixed Spice
Allspice
Milk - just enough to bring the dough together. I used 2 tablespoons of full-fat milk.
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Raisins - or currants.
🔪 How to make soul cakes - step by step
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cream together the butter and sugar until pale and fluffy. I do this by hand but feel free to use an electric mixer if you prefer.
Two: Beat in the egg yolks.
Three: Stir in the flour, mixed spice, allspice, and raisins.
Four: Add just enough milk to bring the dough together by hand. Add 1 tablespoon at a time so you don't accidentally add too much in one go. You want the dough to come together easily with your hands but not be too soft or sticky.
Five: Roll the dough out on a floured surface to the thickness of 2 £1 coins and use a 5cm fluted cookie cutter to stamp out the rounds. Carefully place the biscuits on lined baking trays (you'll need 2 large ones) and mark a cross on each with a knife.
Six: Bake in the oven for 13-15 minutes until lightly golden. Leave to cool for 5 minutes before removing to a wire rack.
Top Tips
- Make sure all of the ingredients are at room temperature before starting the recipe.
- Use a palette knife or fish slice to transfer the uncooked soul cakes to the baking trays.
- Make sure you liberally flour your work surface and rolling pin, before rolling the dough out. This will prevent the dough from sticking.
🍴 Serving suggestions
Enjoy this traditional soul cakes recipe with a cup of tea or a glass of milk. They're also great for after-school snacks and to pop into lunchboxes!
Why not make a batch to hand out to trick-or-treaters on Halloween, along with this easy Halloween bark and green apple monsters?
📖 Variations
- If you can't find allspice, just add more mixed spice instead.
- Use currants instead of raisins or a mixture of both.
- Add the zest of 1 orange for extra flavour.
- Dust the cooled cakes with icing sugar if you are serving these for Afternoon Tea.
- Make a double batch and freeze half for another day.
🥡 Storage
Store -The soul cakes will keep for up to 3 days in an airtight container or biscuit tin.
Freeze - Any uncooked dough can be frozen for future use. The baked cakes can also be frozen for up to 3 months.
❓Frequently asked questions
Soul cakes are sweet round thick biscuits (despite being called cakes), flavoured with mixed spice, and added raisins or currants.
The action, practice, or ritual of going door to door asking for donations of food (soul cakes) and drink (spiced ale), traditionally on the eve of All Souls' Day.
Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the US. Cinnamon is the dominant flavour, but it also includes other spices such as nutmeg and allspice, and sometimes cloves and ground ginger. It is often used in baking.
😋Related recipes
More biscuit and cookie recipes to try!
- Easy Lemon Biscuits
- Empire Biscuits
- Gypsy Creams
- Easy Halloween Sprinkle Cookies
- Chocolate Biscoff Cookies
- Golden Syrup & Oat Cookies
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Recipe
Easy Soul Cakes Recipe
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Equipment
- Rolling Pin
- 5cm Cookie Cutter
Ingredients
- 175 g Butter softened
- 175 g Golden Caster Sugar
- 3 Egg Yolks from large eggs
- 420 g Plain Flour
- 1½ teaspoon Mixed Spice
- ¼ teaspoon Allspice
- 2 tablespoon Milk
- 50 g Raisins
Instructions
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line 2 large baking sheets with baking paper.
- Cream together the butter and sugar until pale and fluffy. I do this by hand but feel free to use an electric mixer if you prefer.
- Beat in the egg yolks.
- Stir in the flour, mixed spice, allspice and raisins.
- Add just enough milk to bring the dough together by hand. Add 1 tablespoon at a time so you don't accidentally add too much in one go. You want the dough to come together easily with your hands but not be too soft or sticky.
- Roll the dough out on a floured surface to the thickness of 2 £1 coins and use a 5cm fluted cookie cutter to stamp out the rounds. Carefully place the biscuits on the lined baking trays and mark a cross on each with a knife.
- Bake in the oven for 13-15 minutes until lightly golden. Leave to cool for 5 minutes before removing to a wire rack.
Notes
- Make sure all of your ingredients are at room temperature before beginning the recipe.
- Use a palette knife or fish slice to transfer the uncooked biscuits to the baking trays.
- Make sure you liberally flour your work surface and rolling pin, before rolling the dough out.
- If you can't find allspice, just add more mixed spice instead.
- Use currants instead of raisins, or a mixture of both.
- Add the zest of 1 orange for extra flavour.
- Dust the cooled cakes with icing sugar if you are serving them for Afternoon Tea.
- Make a double batch and freeze half for another day.
Claudia Lamascolo says
Cant wait to get into the kitchen and make these delicious cookies its perfect fall flavors also!
Colleen says
I've never heard of soul cakes, so I learned something new here. The history is so interesting and these look delicious!
Matt @ Plating Pixels says
Yum! Perfect for fall season as well as my morning coffee.
Marlynn says
These were easy to make and so tasty! Loved learning the history of them, too.
Heather says
These soul cakes were fascinating to learn about! Thank you for all of the great info and wonderful baking tips 😀
Mags says
The recipe I see doesn’t say what weight of raisins I need….
Beth Sachs says
Hi Mags. Apologies, the recipe card has now been updated. It's 50g of raisins.
Helen says
How many mm's approx do you roll the Cookies out to? I'm in Australia 😊