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This image shows a beautifully plated soul cake on a white round plate, topped with a light dusting of powdered sugar, accompanied by brown resin-infused cookies, showcasing an elegant and indulgent dessert presentation.

Soul Cakes Recipe

Soul Cakes are traditional spiced cookies with a tender, crumbly texture, historically given out during All Hallows’ Eve in exchange for prayers for the departed. Flavored with warm spices and studded with raisins, these golden treats offer a delightful blend of sweetness and nostalgia, perfect for autumn.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine british
Servings 18 cookies
Calories 227 kcal

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).
    This image shows the oven being preheated in preparation for baking soul cakes, setting the stage for a warm and delicious treat.
  • In a large bowl, beat butter and sugar together using a hand mixer until light and fluffy.
    This image shows butter and sugar being mixed together in a bowl, creating a creamy base for the soul cake dough.
  • Add egg yolks and mix until well incorporated.
    This image shows egg yolks being added to the creamed butter and sugar, forming a smooth, rich mixture for the soul cake dough.
  • Sift flour and mixed spice into the bowl, stirring to combine.
    This image shows flour and mixed spice being sifted into the dough mixture, ensuring a light and aromatic texture for the soul cakes.
  • Gradually add milk, mixing with a spatula until the dough forms.
    This image shows dough being kneaded on a clean surface, working it into a smooth and firm texture for the soul cakes.
  • 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.
    This image shows raisins being added to the dough, infusing the soul cakes with a burst of sweet fruit flavor.
  • 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.
    This image shows soul cake dough pieces being neatly arranged on a baking tray, ready to go into the oven.
  • Score a cross on each cookie and bake for 15–20 minutes or until golden.
    This image shows the soul cakes being scored with a cross on top before baking, adding a traditional touch to the treats.
  • Remove from the oven, allow to cool for 10 minutes.
    This image shows freshly baked soul cakes cooling on a wire rack, allowing them to set and reach the perfect temperature for serving.
  • Then dust with powdered sugar.
    This image shows powdered sugar being lightly sprinkled over the baked soul cakes, giving them a delicate, sweet finish.

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.