Tales From The Cook: Detroit Soul Cakes

DODCCOVER2

The year 2023. The place; Detroit. Known for it’s dark history of Devils night, toilet paper, eggs and arson. After hordes of young urban explorers moved in, they set the city on course of recovery and repair. Now the indigenous population, the locals, bereft of houses to burn, have turned on these explorers, starting a new trend in this engagement of madness;  Devils Night Bright. They treat it as a wild party, full of drugs, sex and lost inhibitions. I call it, demonic.
Detroit is no longer just a city put to flame as large gangs of bright lighters can heard;
Give me a candle, give me a light
If you don’t, you’ll get a fright
Give me a candle, give me a light
If you don’t a penny’s alright.
It is their chant they use to extort money from any unfortunate they catch on the street. Those who can pay are given souls cakes and turned lose to run, those who can’t are murdered. Like the old tradition of carving vegetables, they do this to frighten away in weary travelers. They cut the tops off their victims heads off and fill the cavity with gasoline and coal. They set them ablaze, hang them from poles and tie them to stakes.”Will of the torch!” they cry and dash onto their next deed of evil doing.
Where are the authorities you ask? Underfunded, misguided and left with only narrow understanding. Can this madness be stopped?
Soul cakes recipe.

Two sticks butter, softened
3 3/4 Cup flour, sifted
1 Cup sugar
1 tsp each cinnamon
3 Apples peeled, seeded and minced.
2 eggs
2 tsp malt vinegar
Powdered sugar

Soften the butter and cut it into the flour. Combine the dry ingredients and add to the flour and butter. Mix in the eggs and apples, then add the vinegar.  Mix until you have a stiff dough. Knead for a while, then roll out until 1/4″ thick. Use a floured glass to cut out 3″ circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm. Serve to those who pay.

TALES FROM THE COOK
WHERE FOLKLORE AND THE CULINARY ARTS MEET

 

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