Soul Cakes in November

Pope Francis reminds us that the Feast of All Saints (November 1) is a day to celebrate peacemakers. Pope Francis also tell us to remember on the Feast of All Souls (November 2) that when we die what matters most is how we have treated the poor and those at the margins of society. Many traditions for celebrating these feasts are found around the world. El dia de los Muertos – the Day of the Dead in Mexican culture is an elaborate remembrance of the dead. A northern European tradition is making, giving, and eating of Soul Cakes.

Soul Cakes are small cake-like pastries. Typically they are made with spices including ginger, nutmeg, allspice, cinnamon, and/or cloves. They may have raisins or currents baked into them. They may be frosted or sprinkled with powdered sugar. They may also be made of sweet dough like a sweet roll.

During the Middle Ages, especially in northern Europe, England and Ireland, soul cakes were baked and shared as part of the celebration of All Hallow’s Eve, All Saints Day and All Souls Day. Each cake was marked with a cross. People called “soulers” went from house to house, offering songs and prayers for the dead. They received these cakes as gifts and ate them. Each cake eaten was believed to represent a soul released from Purgatory.

Today, the custom of giving and receiving soul cakes, especially as a way of freeing souls from Purgatory, has fallen by the way. Nevertheless, making and eating soul cakes is an enjoyable way to mark these feasts and celebrate them in family or community.

The recipe for Soul Cakes here is one I have developed from several basic cookie recipes. I like it because it is easy to make and includes pumpkin, for a special seasonal flavor. It doesn’t include raisins or currants, but a handful of either could be added to the dough if you like. Nuts could also be added, but they are not essential.

Pumpkin Soul Cakes

Ingredients:

Wet:
1 C Shortening (Butter or margarine)
1 C Sugar or 3/4 C Honey
1 Egg
1 C Pumpkin (cooked and pureed)

Dry:
3 1/3 C Flour (either white or whole wheat will work – I used whole wheat.)
1 t Salt
1 1/4 t Cinnamon
3/4 t Ginger
1/2 t Baking powder
1/4 – 1/2 t Cloves, Nutmeg and/or Allspice (to taste)

Cream shortening and sugar. Add pumpkin and egg and mix together well. Combine dry ingredients then add gradually to the wet ones, stirring well.

This dough can be chilled and rolled out for cut cookies or it can be baked as drop-cookies. I make them as drop cookies using a teaspoon to scoop about a tablespoon of the dough from the pan and drop it onto a greased baking sheet. Flatten them slightly before baking if you want to put a cross on the top of them.

Bake at 350º for 10-12 minutes.

When cool, frost with a powdered sugar or other icing in the shape of a cross. A little bit of vanilla in the icing adds a nice flavor.

(If not planning to use the cookies as soul cakes, swirl the frosting over the top with a knife or leave them unfrosted. They’re good either way.)

Enjoy with friends and family — and remember to offer a prayer for those who have gone before us.