Recipe(tried): Apple Allspice Muffins, Easter Yogurt Cake, Swedish Spiced Apple Cake, Pennsylvania Dutch Raisin Cake, Allspice Pound Cake, Spice Cake, Brown Sugar Apple Cake, Caramel Cake - Allspice in Baking

Allspice can be used as a substitute in any baking recipe where spices have been used. Until you/your family are familiar with the taste, it would be prudent to start with less and increase: it can be strongly flavoured. Note: 1 teaspoon ground allspice = approx 5 whole berries.

Uses

Salads - chicken; mushroom; pasta; tomato ; slaws
Soups & Stews - beef; chicken; consomm ; fish; fruit; potato; tomato; vegetable
Fish & Poultry - chicken; duck; goose; poached fish; turkey
Meats - beef; corned beef; ham; lamb; rabbit; sausages; veal; venison
Vegetables - beets; carrots; parsnips; peas; spinach; sweet potatoes; turnips; winter squash
Pasta, Grains; Dried Beans - black beans; bulghur; couscous; polenta; rice
Cheese & Egg Dishes - cottage cheese; deviled eggs; fondue; savory custards;
Sauces - barbecue; chocolate; cream; meat; sweet; tomato
Desserts - baked apples; chocolate; fruit; gingerbread; pumpkin; spice cakes
Miscellaneous - chutneys; eggnog; hot chocolate; marinades; mulled wine; stuffings; sweet breads

Check these out -

APPLE ALLSPICE MUFFINS

1/4 cup margarine
1/2 cup brown sugar
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon allspice
1/4 teaspoon salt
3/4 cup milk
1 cup apples - fine chopped
1/2 cup walnuts - chopped

FOR THE TOPPING:
4 tablespoons butter
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon allspice

In a large bowl cream the margarine and sugar until light and fluffy. Beat in the egg. In another bowl combine the flour, baking powder, allspice and salt.

Add the flour mixture alternately with the milk to the butter mixture. Do Not Over-Mix. Stir in the apples and walnuts.

Grease 8 muffin tins or paper line. In a small bowl combine all of the topping ingredients by cutting the butter into the sugar, flour, and allspice mixture.

Fill the greased muffin tins with batter and then sprinkle the topping over the top of each muffin.

Bake in a preheated 400-degree oven for 20 minutes or until test done. Let cool in pan for a few minutes before removing.

EASTER YOGURT CAKE RECIPE

Topping:
1 c Walnuts coarsely chopped
1/4 c Brown sugar, packed
1/2 ts Ground nutmeg
1/2 ts Ground allspice
Cake:
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 c Butter, softened
1 1/4 c Brown sugar, packed
2 Eggs
1 c Nonfat plain yogurt
1 ts Vanilla

Combine topping ingredients and set aside. Heat oven to 350F. Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.
Beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended. Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering. Bake in a 350F oven for 50 to 60 minutes. Cool 15 minutes in pan; remove from pan to a rack; serve warm.

SWEDISH SPICED APPLE CAKE

1/2 c. bread crumbs
2/3 c. butter at room temperature
1 c. sugar
4 eggs
1 3/4 c. flour
1 tsp. baking powder
1/2 c. sour cream
1 tblsp. allspice
Topping:
4 apples, peeled and medium diced
2 tblsp. sugar
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg

Preheat oven to 350. Butter a 10-inch springform pan and sprinkle with bread crumbs to coat bottom.
Cream butter and sugar together. Add the eggs and beat until light and fluffy. Combine flour, baking power and allspice. Fold into creamed mixture. Fold-in sour cream. Pour batter into prepared springform pan.
Toss apples in a bowl with sugar, cinnamon, allspice and nutmeg. Press into the cake batter.
Bake cake for approximately 40-45 minutes. Let cool completely.

PENNSYLVANIA DUTCH RAISIN CAKE

1 lb. raisins
2 cups of water
4 cups flour
1/2 cup shortening
2 cups sugar
1 cup water
1/2 tsp allspice
1 Tbsp baking soda

Boil the raisins in 2 cups of water for 15 minutes. When cool, add the shortening, 1 cup of water and the baking soda. Mix well. In a large bowl, mix the flour, sugar and allspice. Add raisin mixture and stir well. Put mixture in 2 regular pans. Bake at 375 for 35 to 40 minutes.

ALLSPICE POUND CAKE

2 cups sugar
2/3 cup butter -- softened
2 large eggs
1 large egg white
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup dark rum
1 tablespoon grated orange rind
1 teaspoon vanilla extract

Preheat oven to 375F degrees. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add the eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into a 10-inch tube pan coated with cooking spray. Bake for 50 minutes. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.

SPICE CAKE

9 Tbsp Oleo
1 cup Sugar
3 Eggs (separated)
1 1/2 tsp Vanilla Extract
1/2 tsp Almond Extract
2 oz Semi-Sweet Baking Chocolate (grated)
3/4 cups Milk
2 tsp Cinnamon
1 tsp Cloves
1 tsp Allspice
Nutmeg [whole]
1 tsp Pumpkin Pie Spice
1/4 tsp white Pepper (optional)
1 1/2 Tbsp unsweetened Cocoa Powder
2 3/4 cups Flour
1 1/2 tsp Baking Power

Preheat oven to 375 deg f. Cream oleo, sugar, egg yolks, add extracts, grate in chocolate. Sift in about half of the flour with the cocoa powder and the dry spices; grate in some nutmeg. Stir in the milk. Whip egg whites until they're nice and stiff. Then sift the rest of the flour with the baking powder into the dough, fold in egg whites. Pour into well-greased and floured bundt pan. Bake for about an hour. Cool thoroughly and coat with vanilla or chocolate icing.

BROWN SUGAR APPLE CAKE

1 egg
1/2 Cup brown sugar
1 Cup flour
3/4 tsp. baking soda
1/4 tsp. salt
1/4 Cup milk
3 TB. melted butter
1 tsp. cinnamon
1 tsp. pure vanilla extract
1/2 tsp. allspice
1 large baking apple
Streusel topping:
1 TB. brown sugar
1 TB. white sugar
1 tsp. softened butter
1/2 tsp. cinnamon

Preheat oven to 350F. Grease an 8" by 8" glass pan. Combine egg and brown sugar in a large mixing bowl, beat well.

Add flour sifted with baking soda and salt, blend on low speed until mixed. Add milk, melted butter, cinnamon, pure vanilla extract and allspice., mixing into a smooth batter. Peel and core the apples and cut the apple off the core. Thinly slice the apples. Spoon batter into the greased pan.

Place the apples in rows covering the top of the batter. Sprinkle with streusel topping. Bake about 25 minutes. Let cool before cutting, sprinkle with powdered sugar if desired.
Streusel topping: (mix by crumbling with your fingers in a small bowl)

CARAMEL CAKE

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour, sifted
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup milk
1 tsp. pure vanilla extract
Caramel Sauce:
1/2 cup butter
2 cups brown sugar
1/2 cup milk
Frosting:
1/2 cup caramel sauce
3 cups powdered sugar
1 tsp. pure vanilla extract
1/8-1/4 cup milk

Preheat oven to 350F. Grease and flour a 9x13 pan. In a large bowl, cream butter, add 2 cups sugar slowly, beat until fluffy. Add eggs one at a time, beating after each addition. In a separate bowl, sift flour, baking powder, cinnamon, allspice, nutmeg, and salt together. Measure milk and add pure vanilla extract to it. Add the flour mixture and milk mixture to the large bowl, alternating between the flour and milk. Blend thoroughly after each addition. Pour the batter into the pan and spread evenly. Bake for 40 minutes. Start checking for doneness after 30 minutes. The middle should be firm and a toothpick inserted in the middle should come out clean. The cake should rise even with the pan or a bit above it.
Caramel sauce: while cake is baking, combine butter and brown sugar in a saucepan and heat over medium. Once the butter has melted and the mixture is hot, add milk and stir well. Bring mixture to a boil and boil for 1 minute. Remove from heat and divide into two equal portions, about 1/2 to 3/4 cup each. Once you remove the cake from the oven, let it sit for 5 minutes. Then, using a fork, poke the top of the cake to make an even pattern of holes. Slowly pour half of the caramel sauce over the top, spreading it evenly. Some of the sauce will be absorbed into the holes. Let cake cool.
Frosting: whip the remaining caramel sauce with the powdered sugar and pure vanilla extract. Slowly add the milk, 1/8 cup at a time. Beat to a nice spreading consistency. Spread over cooled cake. Serve with a nice cold glass of milk. This cake can also be made as a three layer cake. Let the layers cool completely. After poking the first layer and spreading the sauce, let the layer sit for a few minutes before frosting it. Repeat for the other two layers.