“Soul Cakes” for an Old-Fashioned All Hallows Eve

soulcakes101-001“A soule cake, a soule cake, Have mercy on all Christen soules for a soule-cake.”  John Aubrey, 17th century

I’ve been researching old world recipes in search of Halloween food inspiration, and these sweet little barmbrack “soul cakes  are the result. And while we may think of all things pumpkin when it comes to Halloween, originally it was magical cakes, berries and nuts (especially hazelnut) that played starring roles in the feasts of “Hallowtide” (Oct. 29th, Nov. 1st and Nov 2nd).

halloween

Hallowed Celebrations (image from Wikimedia Commons)

Bridging pagan and Christian faith traditions, these foods were associated with both Samhain and All Souls Day, a Christian festival dating to 800 AD. Both had many similarities. According to this source, the dead were honoured, skeletons were decorated, lit candles were carried in processions, bonfires burned to ward off evil spirits, carnival like costumes were donned – and of course there was plenty of cake.

soul_cakes_2

Soul Cakes (recipe here)

Both featured small round “soul cakes” made with berries, fruits and nuts. And in a custom reminiscent of modern day trick or treating, according to The Museum of Witchcraft and Magic, people went from house to house singing and asking for a soul cake.  For each cake received, a prayer was said for the dead. And today soul cakes are still part of Catholic cuisine, baked in celebration of All Hallows Eve.

barmbrack22

Barmbrack (recipe here )

Another Halloween treat served at both Samhain and at the All Hallows Feast was Barmbrack, a sweet fruit bread or cake. This was a dark tea cake spiced and speckled with berries, dried fruits and nuts. This Irish recipe tells how tokens, rings, beans, and peas were once baked inside the cake, and each member of the family given a slice. A penny in the cake meant you were going to be rich, a pea means a future filled with health, a ring for the bride-to-be, and “a thimble for the one who would never marry and a small piece of cloth indicating the one who would be poor.”

In Celtic traditions Samhain was known as “Summer’s End” and was the time of a ceremonial third harvest, one of nuts and berries. And I was enchanted to read in Witch’s Halloween: A Complete Guide to the Magick, Incantations, Recipes, Spells and Lore that one of the most sacred of these was the hazelnut. Celtic myth tells the hazel tree overhangs the Well of Enchantment and “the hazelnut, more than any other type of nut, has long been associated with the Halloween tradition of divination particularly the amatory type. Many witches traditionally eat a hazelnut on Halloween prior to scrying crystal balls or other divining methods to see into the future.”

hazelnut22

Hazelnut, botanical book plate (source here)

According to this source Women in Scotland would designate a hazelnut for each of their love interests, then toss the nuts into a fire on Halloween. The nut that burned to ashes, instead of popping, supposedly represented the woman’s future betrothed. Or if a woman ate a dessert of sugary hazelnuts and nutmeg before going to sleep on Halloween, she’d dream of her future husband.

halloween22.jpg

Getty Images

And while I’m already in possession of a husband, it would be handy to scry into the future on this night when the veil between the worlds is thinnest. So it seemed obvious to me that baking up some Halloween hazelnut barmbrack soul cakes would be a wonderful way to honour my ancestors and the beloved who have crossed to the other-side.

I’ve adapted the recipe from several sources for both soul cakes and Barmbrack to make these All Hallows Muffins. And instead of using raisins, currants, or dried fruit, I went with foraged berries of the season, the bright orange (Chinese lantern and Arbutus berries) and red berries (Barberries) for colour and texture. These grow practically everywhere from gardens to seashores so click on the links if you want to know more.

halloween23

If you don’t have any of these handy, cranberries would likely do nicely, but remember to add in a few candied citrus peels or currents for additional flavour. Click the above links if you’d like the more traditional recipes.

halloween29.jpg

Hazelnuts, Chinese Lantern, Barberries, Arbutus berries, dried Oregon grape berries and Almonds.

Magical lore tells that one should harvest the hazelnuts the day before or on Halloween, but I had a basket of hazel nuts foraged in late summer waiting for just such a special occasion. Hazelnuts can of course be found outdoors – or at your local market!

halloween90.jpg

And did I mention these barmbrack soul cakes are oh so easy to make? And fun enough for children to join in, especially if one decides to put a magical treasure inside each cake before baking!  Happy Halloween!

Hallowtide Soul Cakes

Ingredients

  • 1/2 cup fresh berries
  • 1/2 cup roughly chopped hazelnuts ( I added a few almonds as well)
  • 1 cup brown sugar
  • 1 cup hot strong black tea (I used a combination of ginger and Earl Grey)
  • 1 large egg
  • 1 tsp of nutmeg
  • 1 tsp cardamom 
  • 1 tsp cinnamon
  •  A few tablespoons of chopped candied ginger (optional)
  • pinch of salt
  • 2 1/2 cups of self-rising flour

Directions

  • Combine berries, nuts and brown sugar. Add the hot tea, stir well, cover and allow to soak for an hour. Preheat oven to 350 degrees. Grease and flour a muffin/cupcake pan.

halloween31.jpg

  • Beat the egg into your wet mixture, adding the flour in 1/2 up batches, beating well after each edition.
  • Pour batter into prepared pan. Bake until toothpick comes out clean (around 45 min.)
  • Let cool in the pan before turning out.  

soulcake103-001.jpg

Oh so pretty to look at plain – but fun to decorate too!

recently-updated250

Happy Hallowtide!

8 thoughts on ““Soul Cakes” for an Old-Fashioned All Hallows Eve

  1. Love the photos. I tried making these several years ago to set before the Dead and other spirits but…they came out so very wrong. I wasn’t pleased. Since then I just never bothered to try the recipe again (it was more basic than yours here, containing only currants, flour and a few other things). I do feel like trying them again (yours look so nice – I must try to get mine to look half as good!) so I think I will borrow your recipe. Blessings.

    Like

  2. Pingback: Tea & Bourbon Barm Brack for a Midwinter Festival | gather

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s