This is a very good spice mix that I use in all my fruitcakes, apple cakes, and pumpkin cakes, chicken preparations, and cottage cheese curries.
When using the spice mix in the cakes I mix in dry ginger powder as well, about half a teaspoon for an 8" - 9" cake. For example, if Apple/pumpkin cake recipe calls for 2 teaspoons of spices in total then let 1 1/2 teaspoon be this spice mix and 1/2 teaspoon of dry ginger powder.
All the cakes using the spice mix should be allowed to mature for 24 – 48 hours for better flavor.
- Cinnamon - 20 grams
- Nutmeg - 2 nos.
- Cloves - 15 grams
- Green Cardamom - 10 grams
- Dry ginger (saunth) powder - 1 tablespoon (optional)
Grind them together and store in an airtight container in the refrigerator or the freezer.