Mmm, cardamom. I'm curious as to why crushing them rather than soaking them in the liquid and then removing them; is it merely a function of the time needed to soak, or is there a difference in flavor?
Me, I don't do fruity mincemeat, but I have been known to use blackberry jam in between two layers of a cake. Especially when the cake is chocolate. For an allspice/nutmeg-flavored cake, maybe apple butter or marmalade or even Nutella would be a good choice.
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Date: 2/11/08 06:09 pm (UTC)Me, I don't do fruity mincemeat, but I have been known to use blackberry jam in between two layers of a cake. Especially when the cake is chocolate. For an allspice/nutmeg-flavored cake, maybe apple butter or marmalade or even Nutella would be a good choice.