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Soul Cake
From the kitchen of Sharmagne Leland-St. John

34 cup butter
34 cup caster sugar
4 cups flour, sifted
3 egg yolks
1 teaspoon mixed spice (13 teaspoon each: freshly ground nutmeg, clove and mace)
1 teaspoon allspice
3 tablespoons dried cherries, chopped

Preheat the oven to 375°. Grease a baking sheet.
Cream the butter and sugar together until light and fluffy.
Whisk the egg yolks together and beat in. Sift the flour
and spices together and fold into the butter-egg mixture.
Stir in the cherries. Add enough milk to make a soft dough.
Pinch off pieces and form into flat cakes. Mark the top of
each with a cross. Bake until golden.


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