I made a batch of slightly-modified soul cakes for today.

3/4 cup butter
3/4 cup extra fine/caster sugar
3 egg yolks
4 cups sifted flour
1 tsp mixed spice (recipe below)
1 tsp allspice (recipe below)
3 tbsp currants or raisins
1/2 to 1 cup milk

Cream the butter and sugar together until pale in color and fluffy in texture.
Beat in the egg yolks.
Fold in the sifted flour and spices.
Stir in currants.
Add enough milk to make the dough soft.
Form into flat cakes and mark each top with a cross. **I chose to roll out the dough and cut out circles**
Bake on a greased or non-stick cookie sheet until golden brown.

When I got this recipe, there were no instructions as far as bake time. my guess was 350 degrees for about 25 minutes.
The time will definitely depend on how thick you make these cakes.
And, really, why cakes? These really came out more as cookies than anything.
Despite the misnomer, these turned out great. They were much like a hybrid gingerbread/shortbread cookie, and they go great with coffee, tea, or hot chocolate.

1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger

Mixed Spice
1 Tbsp ground cinnamon
1 tsp ground coriander
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves

Bonus recipe: Pumpkin Brownies!
This is a quicky for folks like me who don’t always have time to be in the kitchen.

1 box of your favorite brownie mix
1 15oz. can of pumpkin goo (puree)
1 tsp allspice
1/2-1 cup of heavy whipping cream

Mix the brownie powder with the allspice.
Fold in the pumpkin goo
This gets super-thick, so as it gets more difficult to mix, slowly add the cream until the mixture gets smooth.
Follow the box directions for time and tempurature. If they box calls for a 9×13 pan, though, use something slightly smaller (unless you want really thin brownies).