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Currants: [ Ссылка ]
Nutmeg: [ Ссылка ]
Clove: [ Ссылка ]
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Saffron: [ Ссылка ]
KitchenAid Stand Mixer: [ Ссылка ]

LINKS TO SOURCES**
The Customs and Traditions of Wales by Trefor Owen: [ Ссылка ]
The Book of Hallowe'en by Ruth Eda Kelley: [ Ссылка ]
Trick or Treat: A History of Halloween by Lisa Morton: [ Ссылка ]

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Editor: WarwicSN - [ Ссылка ]

SOUL CAKES
ORIGINAL 16TH CENTURY RECIPE (From Elinor Fettiplace's Receipt Book)
To make Cakes
Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.

MODERN RECIPE
INGREDIENTS
- ½ Cup Lukewarm Ale (Below 100°F/38°C)
- 1 Teaspoon Yeast
- 3 Cups (360g) Flour
- ½ Cup (100g) Sugar
- 4 Tablespoons Butter Softened
- ½ Teaspoon Salt (if you’re using unsalted butter)
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Clove
- ¼ Teaspoon Mace
- ⅓ Cup Sack or Sherry
- 1/4 Teaspoon Saffron Threads (optional)
- 3/4 Cup Dried Fruit, plus more for decoration. (Optional)
- 1 Egg for Egg Wash (Optional)

METHOD
1. Create an "ale barm" by mixing the yeast with the lukewarm ale and letting sit for 10 minutes. If you are using saffron, mix that into the sherry and let steep.
2. In a large bowl, mix the flour, sugar, salt, nutmeg, clove, and mace together. Add the yeasted ale and work it in. Then work in the softened butter and the sack with saffron along with any fruit you are using. Mix until everything the dough comes together, then knead for 5 - 12 minutes. The longer you knead, the more bread-like the cakes will be, but the more they will rise.
3. Allow dough to rise for 1 hour (it will likely not double in size), then punch the dough down and form into small cakes. Cover and allow the cakes to rise for another 20 minutes while you preheat the oven to 400°F/200°C.
4. When the cakes have puffed up, add the optional egg wash and/or additional fruit, or form a cross on the top of each cake using the back of a knife (do not cut the cross in). Then back fro 20 minutes. When baked, allow to cool before serving.

PHOTO CREDITS
Elinor Fettiplace Kneeling at her Father’s Tomb: By Philip Halling, CC BY-SA 2.0, [ Ссылка ]
Appleton Manor: By Des Blenkinsopp, CC BY-SA 2.0, [ Ссылка ]
Altar de Día de Muertos en Actopan, Hidalgo, México
[ Ссылка ]
RubeHM / CC BY-SA ([ Ссылка ])
Newgrange - TJP Finn [ Ссылка ]
Halloween Costumes 1918 - Richard via Flickr
[ Ссылка ]
Cliffs of Dover: Immanuel Giel - [ Ссылка ]
Bonfire Night: Peter Trimming - [ Ссылка ]_-_geograph.org.uk_-_1570214.jpg

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