Recipes with mace

Homemade pineapple upside-down cake from scratch with butter, mace-spiced vanilla batter, and caramelized crushed pineapple topping. Tender crumb meets sticky-sweet fruit in every bite.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.

Maple glazed carrots cooked in orange juice with butter, orange zest, and mace. A quick microwave side dish ready in 20 minutes with a glossy, sweet glaze.

Creamy asparagus soup with onion, celery, a whisper of mace and a finish of cream. Garnished with chopped hard-cooked egg for an old-fashioned springtime starter. Six ingredients, 35 minutes.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.