Soul cakes are a delightful, old-world treat that draws inspiration from centuries of culinary traditions. Much like a traveler’s experience discovering new cultures, a bite of a soul cake feels like an exploration—rich, warm, and full of history. The beauty of soul cakes lies in their simplicity especially when you pair it with Whipped Coffee.
A quick glance at the ingredients, like cinnamon, nutmeg, and raisins, might remind you of holiday treats from around the globe, yet their humble origin is deeply rooted in European culture. Think of them as the distant cousin of British fruit cakes or even the spiced cookies of Mediterranean markets.
Professional chefs know that the secret to mastering soul cakes lies in balancing spices with texture. The dough should be soft yet firm enough to hold its shape after baking. They’re forgiving, welcoming to customization, and always ready to surprise with their layers of flavor.
Flavor Bomb Alert!
- The first time I made soul cakes, I was surprised by how easily they came together—nothing like the complicated pastries I’d often try!
- I modified the recipe by swapping raisins for dried cranberries, giving them a tart twist that worked beautifully.
- These soul cakes are a perfect snack for busy days, and the warm spices help keep you energized throughout.
- Over time, I’ve found these cakes make for a great breakfast treat with a cup of tea—it’s a simple yet satisfying way to start the day.
- They taste fantastic fresh from the oven, but they actually improve in flavor the next day, making them great for meal prep.
Tastes so good!
Soul Cakes Recipe
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Sieve
- Rolling pin
- Cookie cutter
- Baking tray with parchment paper
Ingredients
- 3 egg yolks medium size
- 175 g butter room temperature
- 2 tbsp powdered sugar
- 2 tsp mixed spice
- 6 tbsp milk
- 70 g raisins
- 450 g flour
- 175 g white granulated sugar
Instructions
- Preheat the oven to 190°C (374°F).
- In a large bowl, beat butter and sugar together using a hand mixer until light and fluffy.
- Add egg yolks and mix until well incorporated.
- Sift flour and mixed spice into the bowl, stirring to combine.
- Gradually add milk, mixing with a spatula until the dough forms.
- Transfer the dough to a floured surface and knead until smooth.
- Knead in half of the raisins, then add the remaining raisins while continuing to knead.
- Roll out the dough to about 1/4 inch (0.6 cm) thick and cut into rounds using a cookie cutter.
- Place the cookies on a parchment-lined baking tray, leaving space between them.
- Score a cross on each cookie and bake for 15–20 minutes or until golden.
- Remove from the oven, allow to cool for 10 minutes.
- Then dust with powdered sugar.
Notes
- For a richer flavor, let the dough rest for 30 minutes before rolling and cutting.
- If the dough feels too dry, add an extra tablespoon of milk to help it come together.
- Using dark brown sugar instead of white granulated sugar will give the cookies a deeper caramel-like taste.
| Nutrition | Value |
| Calories | 227kcal |
| Carbohydrates | 33g |
| Fibre | 1g |
| Fat | 9g |
| Protein | 3g |
| Cholesterol | 54g |
Tips To Ease Your Job!
- Soften the Butter Quickly – If your butter is too firm, cut it into small cubes and let it sit for 10 minutes, or microwave it for 5-10 seconds to speed up the softening process.
- Chill the Dough for Better Handling – If the dough feels sticky, refrigerate it for 15–20 minutes before rolling to make cutting shapes easier.
- Use a Fork for the Cross – Instead of cutting the cross with a knife, lightly press a fork in the center of each cookie for a quicker and neater alternative.
- Prevent Over-Baking – Since these cookies are meant to be soft and slightly crumbly, check them at 15 minutes and remove them once they turn light golden brown.
- Make Cleanup Easier – Roll the dough between two sheets of parchment paper to avoid sticking and minimize mess on your work surface.
