Ancient Soul Cake Recipe

by Heather Maureen Millott

You will need:

6 cups sifted all purpose flour
1/2 cup butter
1/2 cup sugar
1 envelope active dry yeast
1/4 cup lukewarm water
1 egg white, slightly beaten
1 teaspoon sugar
2 cups milk
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
Optional: Package of currants, raisins, cranberries or your favorite dried fruit.

Cream shortening and sugar. Dissolve yeast in 1/2 cup lukewarm water to which a teaspoon of sugar has been added. Set aside. Scald milk and add to the creamed mixture. When cooled add yeast mixture and stir until thoroughly blended. Sift together flour, salt, and spices, and add gradually to other ingredients, kneading into a soft dough. Set dough to rise in warm place in greased covered bowl. When doubled in bulk, shape into small round or oval buns. Brush tops with slightly beaten egg white. Optional make designs or patterns on the top by pressing currants / raisins ect into the dough.

Bake in moderately hot oven (400° F.) for 15 minutes. Drop temperature to 350 ° F. and bake until delicately browned and thoroughly done. This should make around 20 to 22 cakes.

If YOU have a favorite recipe to share, email me and let me know!

Till next time,
Heather

About the Author:
Heather Millott is a Halloween artist who admits to being shamelessly addicted to primitive folk and vintage Halloween art. In addition to scaring up devilishly good recipes, she also writes the "Curious Goods.." monthly column here on the site. Visit Heather here on HalloweenArtists.com or on her website at www.witchhollowprimitives.com.

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