“Soul Cakes” for an Old-Fashioned All Hallows Eve

Name: “Soul Cakes” for an Old-Fashioned All Hallows Eve
Cuisine: british
Ingredients: 3/4 cup fresh berries (whatever you can forage or have on hand); 1/2 cup roughly chopped hazelnuts (I added a few almonds as well); 1 cup brown sugar; 1 cup hot strong black tea (I used Earl Grey); 1 large egg; 4 tablespoons butter; 1 tsp of nutmeg; 1 tsp cardamom; 1 tsp cinnamon; 2 tablespoons of chopped candied ginger (optional but tasty); 2 tablespoons chopped candied orange peel; 1 tsp of lemon or orange zest; Pinch of salt; 2 1/2 cups of all-purpose flour

Ingredients

Servings

180 ml fresh berries (whatever you can forage or have on hand)
120 ml roughly chopped hazelnuts (I added a few almonds as well)
215 g brown sugar
240 ml hot strong black tea (I used Earl Grey)
1 large egg
57 g butter
1 tsp of nutmeg
1 tsp cardamom
1 tsp cinnamon
2 tablespoons of chopped candied ginger (optional but tasty)
2 tablespoons chopped candied orange peel
1 tsp of lemon or orange zest
Pinch of salt
315 g all-purpose flour

Instructions

Combine berries, nuts, spices, chopped ginger and peel, and brown sugar. Add the hot tea, stir well, cover, and allow to soak for an hour.
Preheat oven to 350 degrees. Grease and flour a muffin/cupcake pan. Mix the egg and melted butter into your wet mixture, adding the flour in 120 ml batches, beating well after each edition. Pour batter into the prepared pan.
Bake until toothpick comes out clean (around 45 min.) Let cool in the pan before turning out.