I usually
think of allspice as a Christmas or pumpkin sort of spice, like cinnamon and nutmeg.
Not exact matches
I'm not a huge fan
of cloves so I only used 1/2 teaspoon
of cloves and
allspice and I
thought that balance was perfect for me.
Do you
think the clove and
allspice could be reduced and caramel extract added to give it more
of a caramel flavor?
I used ground
allspice instead
of clove, but I
think either would still give the flavor you want.
I used slightly different spices (cinnamon, nutmeg, ground cloves, ginger, mace) instead
of the
allspice used here; also, didn't use pastry strips to make the crosses since I always
think that a nice fondant frosting (just powdered sugar and cream) is a real treat with the buns.
On the spices — the cloves and
allspice, I
think, bring out the flavor
of the honey but are subtle enough so you might not even guess they're there.
i just took this cake out
of the oven * NOT EVEN TEN MINUTES AGO * and everyone in my household has a already got a piece on a plate (i
think it's the
allspice).