Quickie Shortbread Soul Cakes
- 1 stick of butter, softened
- 4 tbs sugar
- 1-1/2 cups flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the
dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking
sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each
cake. Bake for 25 minutes or until light brown at 350 degrees
Buttery Soul Cakes
- 3-1/2 cups flour, sifted
- 1 cup sugar
- 1/2 teaspoon nutmeg and saffron
- 1 teaspoon each cinnamon & allspice
- 2 eggs
- 2 teaspoons malt vinegar
- Powdered sugar
Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice. Lightly beat
eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out
until 1/4 inch thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at
350 degrees. Sprinkle with powdered sugar while the cakes are still warm.
Irish Cakes
- 4 cups flour
- 1 package dry active yeast
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon each cinnamon & salt
- 3/4 cup sugar
- 1/2 cup lemon zest
- 1-1/4 cup golden raisins
- Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter.
Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with
flour mixture. Beat until stiff.
- Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7 inch
round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.
Practical Celebration Recipes & Preps
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