These golden, fragrant treats aren’t just cozy and delicious—they carry centuries of tradition in every bite. Soul cakes have deep roots in medieval All Hallows’ Eve customs, where they were offered in exchange for prayers for departed souls.
Today, they’re the perfect blend of nostalgia, spiced sweetness, and rustic charm.
Their subtly boozy warmth and saffron-kissed richness make them a standout on any fall or winter baking list.
What Makes Soul Cakes Unique
Soul cakes are far more than spiced buns. Their old-world charm sets them apart from modern baked goods.
- Infused with sweet sherry and dark ale, these cakes boast a deep, warming complexity.
- A dash of saffron gives them a golden hue and a slightly floral fragrance.
- Ground nutmeg, mace, and clove lend depth and coziness that feel tailor-made for cooler months.
- They’re decorated with currants for both flavor and a traditional, rustic appearance.
The dough’s subtle sweetness, balanced by rich spices and tender texture, makes each bite satisfying without being overly indulgent.
Seasonal Baking with a Historical Twist
These cakes are steeped in centuries of tradition, but their timeless flavor profile makes them perfect for modern kitchens.
Baking soul cakes is a meaningful way to bring historical flavor into present-day rituals—whether that’s a fall brunch, a holiday dessert table, or a weekend baking tradition with kids.
Their connection to old European customs also makes them a conversation starter. When served alongside spiced tea, mulled wine, or even a morning coffee, they bring a sense of ceremony and warmth that few other baked goods can match.
Ingredient Highlights & Smart Substitutions
While the original recipe uses currants, sherry, saffron, and ale, there’s room for personalization.
- Currants: Easily swapped for chopped dried cherries, raisins, or golden sultanas.
- Sherry: For a non-alcoholic option, try strong brewed tea or apple cider.
- Dark ale: Can be replaced with root beer or non-alcoholic malt beverages.
- Butter: Use plant-based butter to make them dairy-free.
- Flour: Substitute half of the all-purpose flour with whole wheat for a heartier bite.
The egg wash adds that bakery-style finish, but aquafaba works as a vegan-friendly alternative.
Ideal for Holidays, Gatherings, or Gifting
Whether you’re baking for All Souls’ Day, Halloween, or just want something unique for fall, soul cakes are versatile and memorable.
- Perfect for tea parties or afternoon snacks
- Lovely wrapped in parchment and tied with twine for edible gifts
- Great for school projects or cultural food days
- Easy to double for larger gatherings or holiday platters
Their old-fashioned, slightly rustic appearance makes them even more charming as a homemade gift or centerpiece dessert.
Easy to Make Ahead & Store
With their enriched dough and subtle spices, soul cakes hold up well for a few days and even improve in flavor after resting.
- Store: Keep in an airtight container at room temperature for up to 3 days.
- Reheat: Pop into a low oven for 5–7 minutes to refresh.
- Freeze: Wrap individually and store for up to 2 months; thaw at room temp.
These spiced buns become softer and more aromatic after a day, making them a great make-ahead option for busy seasons.
Easy Soul Cakes Recipe
Equipment
- 2 large baking sheets (full size or standard half-sheet pans)
Ingredients
- ¾ cup dried currants or other diced dried fruit
- ¾ cup sweet sherry
- 6 to 8 saffron threads
- ½ cup dark ale
- 6 tablespoons unsalted butter, melted
- 4 cups all-purpose flour
- 2¼ teaspoons instant dry yeast
- ½ cup granulated sugar
- 1½ teaspoons kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground mace
- ¼ teaspoon ground clove
- 1 large egg plus 1 tablespoon water for egg wash
Instructions
- Soak the currants in a bowl of warm water for 30 minutes. Drain, pat dry, and set aside.
- In a small bowl, combine the sherry and saffron. Let steep for 30 minutes.
- In a medium bowl, mix the ale, sherry-saffron mixture, and melted butter. In a large bowl, whisk together the flour, yeast, sugar, salt, nutmeg, mace, and clove. Pour the liquid mixture into the flour blend and stir to form a sticky but workable dough. Add more flour, 1 tablespoon at a time, if needed. Fold in half the currants, reserving the rest for topping. Knead until smooth and elastic. Cover and let rise until doubled in size, about 2 to 2½ hours.
- Punch down the risen dough and divide into 12 equal portions. Shape each piece into a ball, then flatten slightly. Place on two lined baking sheets, spaced 2 inches apart. Cover loosely with plastic and let rise for 1 hour.
- Preheat the oven to 350°F.
- In a small bowl, whisk the egg and water. Brush the tops of the risen cakes with the egg wash, then press the remaining currants onto the tops for decoration. Bake for 20 to 25 minutes, or until golden brown. Transfer to a wire rack to cool.
Notes
- These soul cakes carry subtle notes of spice and fruit—perfect with tea or as part of a heritage holiday table.
- If preferred, raisins, golden raisins, or finely chopped dried apricots may be used instead of currants.
- For a lighter flavor, swap dark ale with a mild cider or omit saffron if unavailable.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.