308 allspice cake recipes

Old-fashioned spicy date cookies with oats, chopped nuts, cinnamon, and allspice. Chewy drop cookies that spread thin and crisp at the edges. Ready in 30 minutes.

Spiced applesauce bread with whole wheat flour, brown sugar, cinnamon, nutmeg, and allspice. A moist, warmly spiced quick bread loaf with no butter needed.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Traditional German lebkuchen cookies with honey, molasses, almonds, candied fruit, and five warm spices. Soft, chewy spice cookies brushed with lemon glaze for a classic Christmas treat.

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

Spice beer cake loaded with raisins and walnuts, made with brown sugar, cinnamon, allspice, and cloves. Beer adds moisture and malty depth to this old-fashioned tube pan cake.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.