Halloween is coming, and in the Catholic tradition, it is immediately followed by All Saints Day on November 1st and All Soul’s Day on the 2nd. (Hallow is the Old English word for Soul.) While many of us love the of Day of the Dead celebrations, these little Soul Cakes point to a tradition or remembrance with Celtic roots—where bonfires were lit at night in order to light the soul’s way to heaven. Later, Soul Cakes were baked by the rich households and distributed to the poor of the parish.

These little cakes like a cross between a scone and a biscuit, and are so easy to make. They are loaded with currants and flavored with spices. We used a pumpkin pie spice for ease, but you can improvise with a mix of your own creation. (Just go light on the cloves!)

They are great for breakfast or brunch, or make yourself a cuppa in the afternoon and enjoy for “tea” to keep your spirits warm on a chilly afternoon.

Soul Cakes
Yields 12 cakes

These are delicious slathered with butter while still warm from the oven. Or try them with fresh cream cheese and jam.

Ingredients
3/4 cup butter
3/4 cup sugar
3 egg yolks
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 ounces currants
a splash of milk to mix

Directions
Pre-heat oven to 375 ºF.

Cream the butter and sugar together and then beat in the egg yolks, one at a time.

Sift the flour into another bowl with the pumpkin pie spices and then add them to the butter, sugar and egg yolk mixture.

Stir in the currants and add enough milk to make a soft dough, similar to scones.

Roll the dough out and cut out little cakes with a biscuit cutter or the rim of a glass. Mark each cake with a cross (optional) and then place them on a greased, parchment-lined baking sheet.

Bake the cakes until golden brown (about 10 to 15 minutes). And, then cool them on a wire rack. They can be stored in an airtight container for up to 5 days.