mixed spice

This famous British spice blend has been enjoyed in Christmas baking for several centuries.&nbsp; With both sweet and savory applications, you will love this deliciously versatile Mixed Spice blend!

British Mixed Spice

cinnamon

allspice

nutmeg

cloves

ginger

coriander

mace

Combine all spices in an airtight glass jar and keep store in a dark cool place for up to several months.Makes about 1/4 cup of Mixed Spice.

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Halloween pumpkin cake

self-raising flour

light muscovado sugar

tsp mixed spice

tsp bicarbonate of soda

sultanas

salt

eggs, beaten

butter, melted

orange

orange juice

(peeled weight) pumpkin

pack soft cheese

butter, softened

icing sugar, sifted

orange and juice of half

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Spiced hot cross buns

strong white flour

sachets easy-blend yeast

caster sugar

milk

unsalted butter

½ tsp mixed spice

currant

tbsp plain flour

sugar

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

There&#039;s no real need to buy a jar of mixed spice when you probably have everything that goes into a homemade Mixed Spice recipe like mine! It&#039;s as simple as measuring and combining.

Homemade Mixed Spice Recipe

Blend all spices together, and store in an airtight jar away from direct sunlight. For the ultimate flavor use within 6 months.  Use in my Christmas Cakes ,  Christmas puddings, or my Homemade Mincemeat .

Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard

Rhubarb spice cake

butter

dark muscovado sugar

golden syrup

eggs

rhubarb

icing sugar

Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.

Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.

This is our easiest-ever Christmas Cake recipe ever. You don't need to soak the fruit overnight, in fact the prep for this festive cake takes just 15 minutes.

Boil and Bake Christmas Cake

175 g (6 ounces) unsalted butter,

500 g (1lb 2 ounces) each raisins and sultanas

lemon

almond

g (3½oz) blanched almonds, very roughly chopped

flour

eggs,

Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.

Put all the dried fruit and stem ginger into a very large pan with the lemon zest and almond liqueur. Heat the pan until the liqueur at the bottom begins to boil, then cook on a medium heat for 5min, stirring frequently until the fruit absorbs the liquid. Add butter and sugar and heat gently to melt, stirring occasionally to help dissolve the sugar.

Take the pan off the heat and leave to cool for 5min. Stir in the almonds, flour, spices and beaten eggs and mix well. Immediately pour the mixture into the prepared tin and level the surface (there's no need to make a dip in the mixture).

Bake the cake for 1hr 45min-2hr or until a skewer inserted into the centre comes out clean. Cover the cake with foil if it is browning too quickly.&nbsp;

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This easy Christmas cake recipe is best prepared four to six weeks in advance.

Christmas Fruit Cake

This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet

Braised red cabbage with cider & apples

½kg red cabbage

onions, chopped

Granny Smiths apples, peeled and cored and chopped

tsp ground mixed spice

light soft brown sugar

tbsp cider vinegar

dry cider

Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

Loaded with spices and topped with a homemade labneh icing, this carrot cake is anything but ordinary.

Spiced carrot cake with labneh icing

thick Greek-style yoghurt

(60 grams) pure icing sugar, sifted

tsp vanilla extract

(300 grams) plain flour

tsp baking powder

tsp ground ginger

can crushed pineapple, drained

carrots, peeled, finely grated

(330 grams) caster sugar

(375 milliliters) sunflower oil

grams)

(110 grams) sultanas

rose petals (from gourmet food shops), to serve

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This moist and fluffy ginger cake is loaded with spice and fragrant chunks of stem ginger. Delicious eaten warm with a scoop of vanilla ice cream, or cold with a cup of tea

Jamaican ginger cake

unsalted butter, softened

soft dark brown sugar

treacle

tbsp mixed spice

stem ginger balls, roughly chopped

tbsp milk

tbsp icing sugar (optional)

Heat the oven to 180C/160C fan/gas 6 and line a 2lb loaf in with butter and baking paper, leaving some hanging over the edge so you can take it out easily.

Put the butter and brown sugar into a bowl and beat with an electric whisk for 3-4 mins until fluffy. Add in the treacle and then gradually beat in the eggs. Don’t worry if the mixture splits at this point.

Once combined, add the self-raising flour, ginger, mixed spice, stem ginger and milk and gently beat until you have a smooth batter. Tip into the tin and bake for 50 mins-1 hour until a skewer inserted comes out clean. Leave to cool for 5 mins in the tin, before transferring onto a cooling rack and leaving to cool completely. You can dust with some icing sugar before serving, if you like.

Use your choice of dried fruit, nuts, citrus zest and booze (or even tea) and get this simple Christmas cake made up to six months in advance

Easy Christmas cake

fruit

milliliters sherry, brandy, rum

lemons

pack unsalted butter,

light, soft brown sugar

plain flour

Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.

Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.

Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.

Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 2 ½ - 3 hrs or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

Mixed spice is an aromatic blend of ground spices used extensively in British and Irish baking recipes.

Mixed Spice

allspice (ground)

cinnamon (ground)

nutmeg (ground)

mace (ground)

coriander (ground)

ginger (ground)

(ground)

Measure each of the different spices.

Add the spices to a bowl and combine together with a balloon whisk.

Store in an airtight jar in a dark place.

Thanks for answering this question about mixed spice. I always thought it was the same as pumpkin pie spice until I tasted Irish mince pies.

I’ve always wondered what mixed spice is. Thanks for sharing this information and recipe.

https://content.jwplatform.com/videos/fFMA2nYW.mp4

Mixed spice is a warm and aromatic spice blend used for festive baking in Ireland.

Mixed Spice for Festive Irish Baking.mp4

Twice-baked, crunchy and scattered with nuts, biscotti is a pretty bickie hailing from Tuscany in Italy.

Easy biscotti recipe

tsp baking powder levelled

vanilla essence

eggs lightly beaten large

hazelnuts

Step 1

Sift dry ingredients including spice into large bowl and add your favourite flavourings (see notes).

Step 2

In a separate bowl, whisk together eggs and vanilla essence. Add grated orange or lemon rind if using.

Step 3

Mix the beaten egg mix into the dry mix and stir until well combined. Mix will be quite stiff and dry.

Step 4

Using floured hands and board, shape into two logs and place on lined oven tray.

Step 5

Step 6

Allow to stand a minimum of 15 minutes before using a thin serrated edge knife to slice into pieces about 1 cm thick.

Step 7

Place sliced pieces back on tray upright. Reduce oven temperature to 150C and bake for about 25-30 minutes or until golden.

Step 8

Allow to cool and store in airtight container.

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Traditional Irish barmbrack is a sweetened bread studded with dried and candied fruits. It’s most famous for its connection to Halloween in Ireland.

Traditional Irish Barmbrack

white sugar

dry yeast

all-purpose flour

¼ teaspoon ground clove

brown sugar

raisins

golden raisins

mixed peel

honey

Start by heating 1 ¼ cups of whole milk. It should be warm but not scalding hot, anywhere between 90-110°F (32-43°C) is fine. Pour a ½ cup into another container and stir in the white sugar and sprinkle the yeast on top of that ½ cup whole milk. Give it a quick stir and set it aside for about 10 minutes to bloom.

In the meantime, in a large mixing bowl add 3 ½ cups all-purpose flour, ½ teaspoon kosher salt, ¾ teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground close, and ⅓ cup light brown sugar and whisk together. Slice the softened ¼ cup of unsalted butter into pieces and cut it into the flour mixture with a pastry blender or use your hands and rub it in until fully distributed.

In the bowl of a stand mixer with the dough hook attachment, add the flour and butter mixture. Once the yeast has bloomed, add this as well. Mix at low speed until the flour has absorbed most of the liquid.

Finally, add 1 large egg to another ½ cup of the whole milk (you should have a ¼ cup left now) and whisk together. Pour this into the dough mixture and mix at low speed until combined. Turn speed up just one level and allow it to knead the dough for at least 5-8 minutes.

If the dough seems a little dry after the first 2-3 minutes, you can add more of the whole milk a teaspoon or so at a time. This is a fairly wet dough, so it won’t be perfectly smooth and elastic, but should be solid enough to hold its shape.

Make the Dough:

If needed, pour the dough onto a floured work surface and finish kneading it by hand for a minute or two. It should still be a bit sticky but not so wet it looks like a batter. Lightly oil a large mixing bowl and place inside. Cover with plastic wrap or a damp towel and allow it to rise until in a warm area doubled in size, at least 1 hour.

Once doubled in size, punch down the dough and pour onto a floured work surface, adding some flour on top of the dough as well.

Gently stretch the dough out into a large rectangle and add 1 ¼ cups raisins, 1 ¼ cups golden raisins, and ¾ cup mixed peel on top in an even layer. Fold the dough from one side into the middle, then the other side into the middle. Turn it 90 degrees and gently flatten back out and repeat this process 2-3 more times until the fruits are fully incorporated.

If you plan on adding any trinkets to the bread, push them into the bottom of the dough after shaping it but before placing it into the springform pan.

Prepare a 9” springform pan by greasing the sides and bottom with butter or a baking spray. Gently shape the dough into a large, round shape and transfer it into the springform pan. Press it down a bit and try to shape it to even fit the whole width of the pan. Cover again and let rise once more for another 45 minutes or so.

First & Second Rise:

About half-way through the second rise, preheat your oven to 350°F / 180°C. Once risen, the dough should fill the pan and be poking just over the top of the pan. Place into the middle of the oven and cook until a toothpick comes out clean, roughly 1 hour.

The top should be fairly dark, but if you feel it’s browning too fast, place some foil over the top. Once it is finished baking, remove it from the oven and leave it in the pan until cool enough to handle.

Take 2-3 tablespoons of honey and place it into a heatproof bowl. Microwave on high for 15-20 seconds to make it thinner and easy to work with. As soon as you remove the barmbrack from the oven, brush the honey across the entire top. This gives it a nice sheen and sweetened flavor on top.

Once cool enough to handle, remove the barmbrack from the springform pan. You can make long slices across the width of the bread, or just cut it in half, turn it cut side down and make slices down towards the cut side. This gives you more manageable pieces. Serve warm with a good cup of tea or coffee.

For the best experience, however, let it cool completely and then toast slices and slather with some good Irish butter. If you do add trinkets, be certain to let everyone know when serving it.

Top 13 mixed spice recipes from across the web

The most viewed mixed spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

British Mixed Spice

Halloween pumpkin cake

Spiced hot cross buns

Homemade Mixed Spice Recipe

Rhubarb spice cake

Boil and Bake Christmas Cake

Braised red cabbage with cider & ap...

Spiced carrot cake with labneh icin...

Jamaican ginger cake

Easy Christmas cake

Mixed Spice

Easy biscotti recipe

Traditional Irish Barmbrack

Top 13 mixed spice recipes from across the web

The most viewed mixed spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

British Mixed Spice

Halloween pumpkin cake

Spiced hot cross buns

Homemade Mixed Spice Recipe

Rhubarb spice cake

Boil and Bake Christmas Cake

Braised red cabbage with cider & ap...

Spiced carrot cake with labneh icin...

Jamaican ginger cake

Easy Christmas cake

Mixed Spice

Easy biscotti recipe

Traditional Irish Barmbrack

The most viewed mixed spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine