Soul Cake: the tasty traditional English treat to Make All Souls’ Day

Also known as soulmass cakes, soul cakes are a delicious English baked treat that is traditionally made for Halloween, All Saints, and All Souls' Day. In the past, people gave soul cakes to children and the poor, who would travel from door to door during the holiday, singing and offering prayers for the deceased. Today, they're enjoyed around Allhallowtide in parts of England.

Soul cakes are incredibly easy to make and are halfway between a British scone and a biscuit (or cookie, as they're called in the US). Soul cakes have a wonderful subtly spiced flavor and are studded with sweet currants, raisins, or other dried fruits – they're a delicious, fun way to mark the Halloween dessert season.

Making Soul Cakes This All Souls Day? Try These Top Tips!

Use room-temperature ingredients to make your soul cakes.

If you don't have a premixed spice blend, use a mixture of ginger, cinnamon, clove, and nutmeg.

In the UK, they use golden caster sugar for soul cakes. If you can't find golden caster sugar, regular white sugar is perfectly fine to use.

If you don't have saffron, you can use a small pinch of turmeric to give the cakes a touch of color.

A 2-inch round cookie cutter is ideal for making soul cakes.

This recipe can easily be doubled or tripled.

You can make and freeze the dough for up to three months, then bake the soul cakes per the instructions below.

How to Store Soul Cakes

Stash your soul cakes in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to 2 weeks.

How to Make Soul Cakes

Preheat your oven to 375F. Line a cookie tray with parchment paper.

Cream butter and sugar in a large bowl until light and fluffy.

Beat in the egg yolks one at a time.

Mix in the flour.

Add the allspice, saffron, and mixed baking spices.

Gradually add enough milk to form a dough.

Fold in the raisins.

Lightly flour a clean work surface. Turn out the dough, then roll it out so it's approximately 1 cm thick.

Using a round cookie cutter, punch out the dough.

Arrange the cakes onto the tray. Roll up the dough, then roll it back out into a thin disc. Punch out more cakes, repeating the process until all the dough is used.

Using a sharp knife, lightly cut a cross into each cake.

Bake for 25 minutes or until lightly golden brown.

Let them slightly chill, then serve and enjoy!