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.
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How to make a 6 inch Traditional British Christmas Cake - For Beginners
Equipment used for this tutorial :
PME 6 inch cake tin :
2L Pyrex Bowl :
29cm Ceramic Mixing Bowl :
Pyrex Jug :
Set of 4 pink Wheat/Straw bowls (unbreakable) :
Hand Held Mixer :
Sieve : Purchased from Home Bargains for £1.20
Recipe for this 6 inch round Christmas Cake:
225g of Currants
75g of Sultanas
75g of Raisins
40g of Glazed Cherries
40g of Mixed Peel
(steeped in 2 - 4 tbsp of Brandy)
110g of Plain Flour
110g of Butter
100g of Muscovado Sugar or Soft Dark Brown Sugar
2 eggs
1 and a half tablespoons of Black Treacle (Molasses is a great subtitute for Black Treacle)
1 tbsp (optional) of Golden Syrup
Pinch Nutmeg (optional)
half teaspoon of Mixed Spice
Bake for 3 hours in pre heated oven 140c / 275f - Gas Mark 1
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Email: 1970fortysomething@gmail.com
To find out how I made my 8 inch Christmas Cake, please click this link -
To find out how I made my 10 inch Christmas Cake, please click this link -
#britishchristmascake #traditionalchristmascake #christmascake
How to bake an AWARD WINNING RICH FRUIT CAKE | Ekka Blue Ribbon Baking w/ Laurel Edwards
Ekka royalty Geoff Beattie shows Laurel how to cook a Rich Fruit Cake. Learn his secret baking tips, including how to keep your cake moist and even.
Geoff has been competing at the Royal Queensland Show (Ekka) for 30 years and has won approximately 4,000 awards nation wide.
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Download the recipe card at ekkaonline.com/blue-ribbon-baking
This is episode 2 of Blue Ribbon Baking presented by Norco. For more info visit ekkaonline.com
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RECIPE
Ingredients:
• 700g Raisins
• 1050g Sultanas
• 60g Mixed Peel
• 60g Cherries
• 350g Currants
• 4 tbsp Rum
• 4 tbsp Sherry
• 500g Norco unsalted butter (softened)
• 500g Brown Sugar
• ½ tspn Salt
• 10 Eggs
• 2 tbsp Vanilla Essence or 1 tbsp Vanilla Extract
• 1 tbsp Lemon Essence
• 2 tspn Coffee Essence
• 1 tbsp Treacle
• 60g Self-Raising Flour
• 600g Plain Flour
• ½ tspn Ground Cloves
• 2 tspn Mixed Spice
• Juice of 1 Orange
• 120g Blanched Almonds (optional)
• Norco Custard (to serve)
Utensils:
• 3 large bowls
• wooden spoons
• electric beater
• 25-28cm square tin
• newspaper
• string
• cardboard
• tea towels
Method:
1. Soak Fruit Overnight
Cut raisins, sultanas, mixed peel and cherries into equal parts. Add cut fruit and currants in a large bowl. Add rum and sherry over the fruit and mix well. Cover with plastic wrap and leave to soak overnight.
2. Combine butter, sugar and salt into a large bowl. Beat with electric beaters or similar until creamy.
3. Add eggs one at a time, beating well after each egg.
4. Add vanilla, lemon essence, coffee essence and treacle to butter mix. Beat well.
5. In a separate bowl, combine flours, ground cloves and mixed spice.
6. Add orange juice and almonds (optional) to fruit mix and almonds. Mix well with a wooden spoon.
Add a bit of the dry ingredients’ mixture (approx 100g) to the fruit mixture. Mix well.
7. Add butter mixture and remaining dry ingredients to fruit mixture. Mix well.
Method
8. Line a 25-28cm square tin with baking paper. Spoon mixture in tin and spread evenly.
TIP: To remove air bubbles, spoon the mixture into the corners first before filling the rest of the tin. Additionally, drop the tin on the floor or a table a few times.
TIP: Using a wet hand, press down on mixture to make the top even and glossy
TIP: Before placing in the oven, cover the outside of the tin with newspaper and secure with string. Additionally, place cardboard underneath and on top of the tin. This will help the cake cook more slowly and not burn.
9. Bake in a pre-heated oven at 120°C for 4.5 - 5 hours until cooked (check after 4 hours).
TIP: Listen to your cake! If the cake is still sizzling, it has not cooked through and needs to go back in the oven.
10. Wrap in a couple tea towels and leave to cool. Remove cake from tin after it has completely cooled
11. Eat on its own, or with serve with some Norco custard.
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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