Soul Cakes Recipe

Long before pumpkins were carved or candy was handed out door-to-door, Halloween in Ireland looked a little different. Over 2,000 years ago, the ancient Celts celebrated Samhain (pronounced Sow-win), marking the end of the harvest and the beginning of the darker half of the year. It was a time when people believed the veil between the living and the spirit world grew thin — and kindness to wandering souls could bring good fortune.

Out of this belief came the tradition of Soul Cakes — small, spiced biscuits baked and shared with visitors or the poor in exchange for prayers for the departed. In many ways, they were the first trick-or-treats.

Today, Soul Cakes are a delicious way to honour that ancient Irish heritage. Soft, gently spiced, and perfect with a cup of tea, they connect us to a centuries-old custom that celebrates community and comfort.

Ingredients

• 3 ½ cups all-purpose flour, plus extra for dusting

• 1 cup granulated sugar

• 1 Tbsp vanilla extract

• 1½ tsp baking powder

• 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)

• 1 tsp salt

• ¾ cup (1½ sticks) unsalted butter, softened

• ¼ cup full-fat sour cream or plain Greek yogurt

• ½ cup whole milk (or your preferred milk)

• ½ cup dried cranberries

• 1 small apple, finely chopped and patted dry (optional)

• Milk and coarse sugar, for brushing and topping

Directions

1. Preheat & Prep
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Base
   In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the sour cream (or yogurt), milk, and vanilla until smooth.

3. Add the Dry Ingredients
   In a separate bowl, whisk the flour, baking powder, salt, and pumpkin pie spice. Gradually add the dry mixture to the wet ingredients until a soft dough forms. It will look a bit crumbly — that’s okay!

4. Fold & Chill
   Gently stir in the cranberries and diced apple, then cover and chill the dough for about 20 minutes to make it easier to roll out.

5. Roll & Cut
   Lightly flour your work surface and roll the dough to about ½ inch thick. Cut out rounds using a biscuit or cookie cutter. Transfer them to your prepared baking sheet.

6. Finish & Bake
   Score a small X on each cake, brush the tops with milk, and (if desired) press a few bits of dried fruit on top for decoration.
   Bake for 10 minutes, then remove and brush again with milk and sprinkle with sugar. Return to the oven for another 10–12 minutes, or until golden around the edges.

7. Cool & Serve
   Move the cakes to a wire rack to cool completely. Serve warm or at room temperature with tea, coffee, cider, or mulled wine.