Spice A Day: Allspice

This week my blog will focus on a "Spice A Day," specifically spices used for baking.
Allspice is the spice for today.  I'll start off with a little history about Allspice.  
Columbus found allspice (the symbol of compassion) in the West Indies in 1493. The Physician on his ship noted that the tree had the “finest smell of cloves” he had ever encountered.   Allspice is a member of the pepper family.  In Caribbean cooking, it’s known as Jamaica pepper, and in Poland, it’s called kubaba.

Recipe with Allspice

• Allspice Spice Cake:
• 2 1/3 cups flour
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 teaspoons Allspice
• 2 teaspoons baking powder
• 1 1/2 teaspoons Cinnamon
• 1/2 teaspoon Ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 1/4 cups milk
• 1 cup vegetable oil
• 2 teaspoons Vanilla Extract
• 1 cup raisins
• 1/2 cup chopped walnuts
• Caramel Glaze:
• 1/4 cup firmly packed light brown sugar
• 1/3 cup butter
• 4 to 5 teaspoons heavy cream
   
• 1/8 tablespoon salt
• 3/4 cup confectioners' sugar
• 1/2 teaspoon Vanilla Extract
  
  Directions

• Preheat oven to 350°F. For the Cake, mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.
  
  
  • Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan.
  • Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely.
  • Meanwhile, for the Caramel Glaze, mix brown sugar, butter, cream and salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in confectioners' sugar and vanilla until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cooled cake. Let stand until glaze is set.