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Confectionary Spice Blends - Fruit Cake, Speculaas, Pumpkin Pie, Gingerbread

Warming holiday spices (cinnamon, ginger, allspice, cloves, nutmeg) in different proportions. Fruitcake spice is heavy on cinnamon; Speculaas cookie spice is complex and pungent with cloves, white pepper, and cardamom; Pumpkin pie spice is heavy on nutmeg; Gingerbread spice is heavy on ginger.

Course: Condiments
Author: Sabrina @ Straits Road Kitchen
Ingredients
Fruit Cake Spice (makes ~9 tsp)
  • 2 tbsp Ceylon cinnamon powder (66%)
  • 1/2 tbsp ginger powder (16%)
  • 1 tsp allspice powder (11%)
  • 3/8 tsp cloves powder (4%)
  • 1/4 tsp nutmeg powder (3%)
Speculaas Cookie Spice (makes ~11 tsp)
  • 2 tbsp Ceylon cinnamon powder (54%)
  • 1 1/8 tsp cloves powder (10%)
  • 1 tsp aniseed powder (9%)
  • 3/4 tsp ginger powder (6.7%)
  • 3/4 tsp nutmeg powder (6.7%)
  • 1/2 tsp mace powder (4.5%)
  • 1/2 tsp white pepper powder (4.5%)
  • 1/2 tsp cardamom powder (4.5%)
Pumpkin Pie Spice (makes ~10 tsp)
  • 2 tbsp Ceylon cinnamon powder (28.5%)
  • 1/2 tbsp ginger powder (15%)
  • 1/2 tbsp nutmeg powder (15%)
  • 3/4 tsp allspice powder (7.3%)
  • 3/8 tsp cloves powder (3.7%)
Ginger Bread Spice (makes ~ 10 tsp)
  • 4 1/2 tsp ginger powder (43%)
  • 3 1/2 tsp Ceylon cinnamon powder (33.3%)
  • 1 tsp allspice powder (9.5%)
  • 1 tsp nutmeg powder (9.5%)
  • 1/2 tsp cloves powder (4.7%)
Instructions
  1. In a mixing bowl, combine the spices for the each individual recipe and mix well. Transfer the spice mixtures into separate airtight glass jars and store in the refrigerator for maximum freshness. Best used within two months.