British Mixed Spice Blend

My homemade Mixed Spice is a wonderful alternative whenever mixed spice, cake spice, or pudding spice is called for in any baking recipe! This flavorful blend includes so many of your favorite warm baking spices, that you're sure to love using it as much as I do!

All of the best warm baking spices combined into an amazing spice mix!

This blend of warm, sweet spices is used for both sweet and savory cooking but is used heavily in cooking and baking for the holiday season throughout England. Spices included are allspice, cinnamon, nutmeg, mace (similar to nutmeg), ground cloves, ginger, and coriander.

The core spices are pretty fixed, but there is flexibility in the addition or substitution of spices. Additional spices such as cardamom, star anise, and even black pepper may also be used.

I like to throw in a bit of candied orange peel when using my mixed spice for baking sweets, but like to stick to the traditional core spices. The addition of cardamom and star anise, to me, makes the spice blend more like our Homemade German Gingerbread Spice Blend (Lebkuchengewurz).

🤔 What is Mixed Spice?

If you're still wondering what British Mixed Spice is, it's similar to the gingerbread blend already mentioned, or to the pumpkin pie spice that is commercially and readily available here in the United States.

It is used in popular British Christmas treats like Christmas Cake (or Twelfth Night Cake) so it is also called 'cake spice' and in English Christmas Pudding so is also called 'pudding spice'.

I've included all of the classic spices used in making mixed spice, in my preferred quantities to make the best British Mixed Spice Blend.

🥘 Ingredients

• Allspice - This intensely aromatic baking spice is one that you should have on hand! A little goes a long way, so you only need a small container.
• Cinnamon - This commonly used warm baking spice is a favorite in my home!
• Nutmeg - Go with freshly grated if you can! The addition of fresh nutmeg takes recipes to an incredibly flavorful level!
• Mace - Getting this one at my local grocery stores is hit-or-miss, but if you have a chance to grab some - do it! You'll love the somewhat milder than nutmeg flavor! Scared of adding black pepper to a baking recipe? Use mace instead for just a hint of peppery flavor.
• Ginger - This tasty, fragrant spice is described as having a bit of a 'bite' to it yet adds a uniquely mild flavor to your baking.
• Cloves - A tasty spice that helps balance our sweetness in baking, and adds a delightful warmth to any recipe.
• Coriander - Just a hint of nutty goodness from this wonderful spice.

💭 Angela's Pro Tips & Notes

Make a fresh batch, rather than storing it for long periods of time. The fresher the better!

When you have the opportunity to use whole spices, go for it! Make small batches using whole spices and freshly grind them before using. Roast your spices for an extra special touch!

Store your homemade spice blends with as little air in the container as possible.

If you have a vacuum sealer, this is ideal! Otherwise, make sure to remove as much air as possible when sealing your container securely.

🔪 Instructions

Making any spice blend is pretty quick and easy, especially if you're using their ground products. If you'd like that extra special touch, use whole spices and a spice grinder for the best flavor!

1. Combine spices. Mix up all the spices (allspice, cinnamon, nutmeg, mace, ginger, cloves, and coriander) in a small bowl.
2. Use or store. Use your spices for baking, or store the blend in an airtight container or glass spice jar.
3. Mix before use. Whenever you go to use any stored mixed spice, be sure to give the contents a good shake to make sure that the ingredients are well combined. Otherwise, some are more prone to settling in the container.

🥡 Storing

Keep any remaining mixed spice for up to 6 months in an airtight container stored in a cool, dry, dark place. Spice blends and seasoning mixes can be stored for longer, however, they start to lose their aroma when stored for long periods of time.

❓ Recipe FAQs

 

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