“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).
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.
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.
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.”
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.
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.
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.
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!
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!
P.S. There is short video on the spoooky history of the Soul Cake after the recipe at the bottom of the page. I’m sure it will give you a chill!
Hallowtide Soul Cakes
- 3/4 cups fresh berries (whatever you can forage or have on hand)
- 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 & Earl Grey)
- 1 large egg
- 4 tablespoons butter
- 1 tsp of nutmeg
- 1 tsp cardamom
- 1 tsp cinnamon
- A few tablespoons of chopped candied ginger (optional but tasty)
- pinch of salt
- 2 1/2 cups of self-rising flour
Combine berries, nuts, spices 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.
- Mix the egg and melted butter into your wet mixture, adding the flour in 1/2 cup 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.
Oh so pretty to look at plain – but fun to decorate too!
And here is the video!
24 thoughts on ““Soul Cakes” for an Old-Fashioned All Hallows Eve”
Educational and beautiful! I very much liked your post! Well done and thank you!
I’m inspired! Thank you! Happy Halloween!
This made my mouth water! Looks beautiful and delicious!
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.
And in Wales, barm brack is bara brith. I will make some today 😀
God knows that fully one-half of us your southern neighbors need soul cakes these days. Send some please.
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Love this but I have to ask, where do you use the butter? Is it to grease the pans? I am making this as I type and I am slightly confused where to use it….I am worried it will turn out poorly if I finish it now being unsure..
Also I assume the cinnamon, cardamom, and nutmeg just go in with the flour?
“Combine berries, nuts, spices and brown sugar. Add the hot tea, stir well, cover and allow to soak for an hour” “Mix the egg and melted butter into your wet mixture, adding the flour in 1/2 cup batches, beating well after each edition.”
Oh my gosh its been so long since I created this recipe I’ll have to go back and take a look! I’ll get back to you soon!
My dearest Danielle,
What a truly delightful temporal and spiritual feast for the eyes, tongue and tummy!!
I was SO very pleased with the colorful, educational content and quality of your article.
Danielle, thanks so much for sharing your passion with us. I Have begun sharing it with others, so that they can benefit from it and enjoy it as well. 🙂
Thank-you so much Rod!
Umm, I thought Barberry is used as a diuretic???
Hi! I think it can have that effect if the root is used (due to the berberine)…there may be a touch in the berries, but not much.
hello Danielle, I just make this recipe for Soul Cakes. They are delicious but they look nothing like the picture of yours. I made 12 in a muffin tin, they puffed up an inch or 2 over the top of the tin and are dense like a muffin. I didn’t have fresh fruit I used dried cranberries, currants and goji berry’s. I baked them at 350 degrees and they were done and kind of dry in 30 minutes. Yours look flat and are very pretty, mine taste very good but are not pretty like yours. I am wondering if you have any suggestions as to why mine are so different from yours? than you, Theresa Alkire
Well, I’m sorry to hear you weren’t happy…this is entirely due to adding regular self-rising flour. Before I had too many complaints that the muffins were too dense and flat so I changed the recipe to include regular flour – so far no more complaints! Sorry if you were disappointed!
I look forward to making this, sounds great. I just wish there were a ‘print’ button, so I could just get the actual instructions and print them out.
One day soon…when I reorganize the website….it will be!