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Warm Spiced Traditional Soul Cakes Recipe

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  • Author: Deborah
  • Prep Time: 0h 20m
  • Cook Time: 0h 18m
  • Total Time: 0h 38m
  • Yield: 24 soul cakes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

Warm Spiced Traditional Soul Cakes are delightful, tender pastries infused with aromatic spices and studded with currants. Perfectly spiced with cinnamon, nutmeg, allspice, and a hint of vanilla, these soul cakes are a comforting treat traditionally enjoyed during the autumn season. Their crumbly texture and subtle sweetness make them a perfect accompaniment to tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, chilled and cubed
  • 2/3 cup currants
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, allspice, and salt to evenly distribute the spices and leavening.
  3. Cut in Butter: Using a pastry cutter or your fingers, cut the chilled, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs, creating a tender, crumbly texture in the dough.
  4. Add Currants: Stir in the currants to evenly incorporate them throughout the mixture, adding bursts of sweetness and texture.
  5. Mix Wet Ingredients: In a separate small bowl, lightly beat together the eggs, milk, and vanilla extract to create the wet component of the dough.
  6. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredient mixture, mixing gently until a soft dough forms. Handle the dough carefully to avoid overmixing and ensure a tender final product.
  7. Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/2 inch thickness to prepare for cutting.
  8. Cut Out Cakes: Using a round cookie cutter, cut out the soul cakes and place them on the prepared baking sheet spaced at least 1 inch apart to allow for even baking.
  9. Bake: Bake the soul cakes in the preheated oven for 15-18 minutes, or until the edges turn lightly golden, indicating they are cooked through.
  10. Cool: Allow the soul cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture and prevent sogginess.

Notes

  • Ensure the butter is well chilled for best texture results, as it helps create a crumbly, tender cake.
  • Handle the dough gently and avoid overmixing to keep the soul cakes light and flaky.
  • Currants can be substituted with raisins or dried cranberries for variation.
  • Store soul cakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For an extra festive touch, brush the tops with a lightly beaten egg before baking to achieve a shiny finish.

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Find it online: https://easydinnerinminutes.com/warm-spiced-traditional-soul-cakes-recipe/