Soul cake recipe | soulmass-cake
The tradition of giving soul cakes was celebrated in Britain or Ireland during the Middle Ages, although similar practices for the souls of the dead were found as far south as Italy.
The cakes are usually filled with allspice, nutmeg, cinnamon, ginger, or other sweet spices, raisins, or currants, and before baking are topped with the mark of a cross to signify that these were alms. They were traditionally set out with glasses of wine, an offering for the dead as in early Christian tradition, and either on All Hallows' Eve (Halloween), All Saints' Day, or All Souls' Day, children would go souling or ritually begging for cakes door to door.
A soul cake, also known as a soulmass-cake, is a small round cake which is traditionally made for Halloween, All Saints' Day, and All Souls' Day to commemorate the dead in the Christian tradition.
The practice of giving and eating soul cakes continues in some countries today, such as Portugal (where it is known as Pão-por-Deus and occurs on All Saints' Day and All Souls' Day), as well as the Philippines (where it is known as Pangangaluwa and occurs on All Hallows' Eve).In other countries, souling is seen as the origin of the practice of trick-or-treating. In the United States, some churches, during Allhallowtide, have invited people to come to receive sweets from them and have offered pray for the souls of their friends, relatives, or even pets as they do so. Among Catholics and Lutherans, some parishioners have their soul cakes blessed by a priest before being distributed; in exchange, the children promise to pray for the souls of the deceased relatives of the giver during the month of November, which is a month dedicated especially to pray for the Holy Souls. Any leftover soul cakes are shared among the distributing family or given to the poor.
soul cake recipe,soulmass-cake,Pão-por-Deus,Santoro,soul cake,soul cakes,cake,halloween,Pangangaluwa,Allhallowtide,soul cake recipe catholic,pagan soul cakes,samhain soul cakes,soul cakes recipes medieval,how to make soul cakes,soul cake peter paul and mary,soul food recipe for tea cakes,traditional soul cakes recipe,best recipe for soul cakes,soul cakes recipe uk,soul cakes recipe saffron,how to make soul food
#soulcakerecipe
Welcome to my channel! I'm Calsweeta Dcunha and I really enjoy creating homemade food videos and much more.
If you are new to my channel plz so subscribe to my channel.
1 TO 2 uploads every week
Visit Mommy's magazine for parenting tips
Christmas Cake - A traditional rich fruit cake everyone will love. #christmascakerecipe #xmascake
Welcome to Geojaklin.
Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.
Gluten Free Christmas Cake Recipe with YesYouCan Self Raising Flour and Plain Flour [How to Bake]
Chef Sebastian teaches us how to make an amazing Christmas Rum Cake in this video!
This recipe uses YesYouCan Plain Flour and Self Raising Flour. YesYouCan Plain and Self Raising Flours are versatile flours, designed to replace regular flour cup-for-cup in your favourite recipes. Not only are they great for baking such as breads, cakes, pastry, pizza bases, they are also fantastic for batters, dumplings, thickening sauces and coating foods for frying. Dairy and egg free so suitable for vegan cooking. Also low FODMAP. Shop here:
Follow this link for the complete recipe:
Subscribe for more recipes!
----
FOLLOW US ON OUR SOCIALS!
Facebook:
Instagram:
Pinterest:
Banbury Cakes
Banbury Cakes are a light puff pastry case filled with a mixture of assorted dried fruits and spices.
Recipe:
250 g dried fruit mix sultanas 45%, raisins 25%, currants 15%, candied orange & lemon peel 15%
500 g puff pastry all-butter
85 g unsalted butter
3 tbsp demerara sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp lemon juice
-----------------------------------------------------------------------------------------
If you would like to support my work, use either of these two links:
My Patreon Page:
My PayPal Donate Page: __________________________________________________________
My Website
My Facebook Page
--------------------------------------------------------------------------------------
You might also like to try my Eccles Cake recipe:
1919 Australian Dark Cake Recipe - Treacle Cake Recipe - Old Cookbook Show Glen And Friends Cooking
1919 Australian Dark Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
This is at it's core what we would call here in Canada a Molasses Cake or a Molasses Spice Cake, mostly because black treacle and cakes with black treacle isn't very common here. But in other parts of the world black treacle is more common than molasses so this dark cake recipe is probably more widely know as a Treacle Cake Recipe, black treacle cake recipe or a treacle cake with fruit.
Dark Cake:
One cup each of sugar, butter, milk, and treacle, 3 cups flour, 2 teaspoons baking powder, 2 cups raisins and currants, 4 eggs, candied peel, 1 teaspoon cinnamon, nutmeg and ground cloves, few drops vanilla. Beat butter and sugar to a cream, add eggs, flour, milk, then other ingredients. Bake 2 hours.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Glen & Friends Cooking,cooking with glen,old cookbook show,dark cake recipe,treacle cake recipe,black treacle cake,treacle cake with fruit,vintage recipes,community cookbook recipes,old cookbook recipes,historic recipes,tasting history,cooking up history,100 year old recipes,glen and friends,treacle spice cake,molasses cake,molasses spice cake,old cookbooks,food history,ww1 recipes,1900s recipes,australian cooking videos,australian recipes desserts
The secret to the WORLD'S BEST Christmas Cake...
The secret to the WORLD'S BEST Christmas Cake...
Learn our SECRET to the PERFECT Christmas Cake...it’s not what you think...! A bit of spice, a splash of L&P and a whole lot of magic.
INGREDIENTS
225g butter
300ml L&P
225g Brown Sugar
2 tsp Mrs Rogers Mixed Spice
2 tsp Mrs Rogers Ginger Ground
4 Eggs
275g Flour
1 tsp Baking Powder
1kg Christmas Fruit Mix with Peel (or buy peel and add 50g)
1 Tbsp Golden Syrup
2 tsp Vanilla Essence (you can also add lemon and almond if you wish)
Brandy, Drambuie or similar alcohol
METHOD
Step 1
Soak the fruit in the L&P, golden syrup, spices and essences overnight.
Step 2
Line a cake tin with baking paper and wrap 4 sheets of newspaper around the outside of the tin. Tie with ovenproof string or wool. Preheat the oven to 150C.
Step 3
Cream butter and sugar until light and fluffy. Beat eggs in one at a time. Then add sifted flour and baking powder, then the fruit and fold until just combined.
Step 4
Now, this is when the magic happens. Clean and wrap in tinfoil enough coins for everyone in your family to be able to make a wish. Blindfold the kids with a tea towel (the dirty one smelling like cake batter and spices is good). Give them one coin each and tell them to hold it tight and make a wish. Now place the coin in the batter and stir it in. The story goes that if you get your coin when you eat a piece of cake, your wish will come true! Of course, make all the coins the same so no one knows which one is actually theirs!
Step 4
Pour the batter into your cake tin. Bake in the oven on 150C for 1 to ½ hours, depending on the size and depth of your cake. You can divide the mixture up if you wish to make smaller cakes, just cook for less time.
Step 5
Once the cake is cooled in the tin, leave the baking paper on but remove it from the tin and leave to cool completely on the bench. Store in an airtight container for 4-6 weeks. Every week, remove it from the container and baste it with alcohol. Not only does this create a yummy flavour, but it also makes sure no mould grows on the outside. Get the kids to help and their wishes may come true!
Thanks for watching our video! Remember to hit the Like button if you enjoyed this video, and please share! We would also really appreciate a Comment, it helps us to know what you do and don't like. Thanks for all of your continued support, it's really appreciated. Happy cooking...!
WHERE TO BUY MRS ROGERS PRODUCTS
You will find a selection of quality Mrs Rogers products in New Zealand at New World, PAK’nSAVE, Countdown, Four Square, FreshChoice, SuperValue and selected independent retailers of fine foods nationwide.
To learn more, please go to
WHERE TO FIND US ONLINE
Mrs Rogers on YouTube:
Mrs Rogers on Facebook:
Mrs Rogers on Instagram:
Website:
MRS ROGERS PRODUCTS
Mrs Rogers Herbs:
Mrs Rogers Spices:
Mrs Rogers Blends & Seasonings:
Mrs Rogers Salt and Pepper:
Mrs Rogers ECO Pack:
Mrs Rogers Grinders:
Mrs Rogers Bags:
Mrs Rogers Canisters:
Mrs Rogers Crumbs and Coatings:
Mrs Rogers Vanilla:
Mrs Rogers Baking:
Mrs Rogers Party Accessories:
This is a Facebook Rebroadcast - Visit to follow us on Facebook.