Catholic Recipe: Soul Cakes
The Soul Cake was originally a small round bun. We made enough to pass around the audience between scenes. They are best served warm from the oven with plenty of berry preserve.
In Scotland Soul Cakes were known as Dirge Loaves and were flat, round buns of oat flour.
DIRECTIONS
Dissolve yeast in water with one tablespoon sugar. Cover and allow to rise until light. Cream butter and remaining sugar. Add scalded milk. When mixture is lukewarm, add yeast and sifted dry ingredients. Knead into a soft dough. Let rise until double in bulk. Shape into small round or oval buns. Brush tops with egg. Bake on greased cookie sheets in a hot oven (400°) for 15 minutes. Turn oven down to 350° and bake the cakes until golden brown.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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