Klingenberg Gingerbread Spice

Klingenberg gingerbread spice, a warm-savoury winter blend for honey cake and gingerbread

The Klingenberg blend gives honey cake, gingerbread and biscuits a warm, multi-layered seasoning note. Twelve components – cinnamon blossom, ginger, orange peel, orange blossom, allspice, black pepper, cloves, star anise, cardamom seed, mace, anise seed and cinnamon bark – together make the aroma that shapes every Advent plate. Made and packed in our workshop in Klingenberg am Main.

How to use

A classic for gingerbread, honey cake, biscuits, speculoos and pepper cake. Refines red-wine cake, fruit loaf and wintry sorbets. Tip from Altes Gewürzamt: conjure up a wonderful gingerbread sauce for game dishes – with game stock, a little red wine and a teaspoon of gingerbread spice.

Important: Dose gingerbread spice sparingly – the blend is intense, and too much quickly makes the baking bitter. Better to start with 1 tsp and add more.

Recipe: classic honey cake with gingerbread spice

A moist classic that shows the full warmth of the blend.

Ingredients for 1 loaf tin:

• 250 g honey
• 100 g butter
• 350 g flour
• 1 tsp Klingenberg gingerbread spice
• 1 sachet baking powder, 1 pinch salt
• 2 eggs, 80 g sugar

Method: Melt the honey in the butter, let cool slightly. Mix flour, gingerbread spice, baking powder and salt. Beat the eggs with sugar until fluffy, stir together with the honey-butter mixture and the flour. Pour into a loaf tin and bake at 175 °C for 45 minutes. Let cool completely before slicing.

Why this gingerbread spice? The orange blossom and cinnamon blossom give the cake a floral-delicate note that simple blends of cinnamon and cloves can't reach.

What's in it?

Twelve components make the aroma: cinnamon blossom and cinnamon bark for the warm sweetness, ginger and allspice for the depth, orange peel and orange blossom for the floral-fruity note, plus cloves, star anise, cardamom, mace, anise and black pepper.

At a glance

• A composition of twelve winter spices
• With orange blossom and cinnamon blossom for a floral-delicate note
• For honey cake, biscuits, stollen and gingerbread
• Also for gingerbread sauce with game dishes
• No flavour enhancers, anti-caking agents or additives

Goes well with

For Christmas cooking: cloves, cinnamon blossom, green cardamom, cardamom seed. Baking sugars for biscuits: Lebanon spiced sugar and cinnamon-blossom sugar. For game dishes with gingerbread sauce: Förster's braising pot. For mulled wine: Ingo's mulled wine spice. You'll find more wintry blends in our spice blends.

Frequently Asked Questions

How do I dose gingerbread spice?
1 tsp per 500 g flour in biscuit dough, 2 tsp in gingerbread and honey-cake dough, 1–2 tsp per litre of gingerbread sauce.

What sets Klingenberg gingerbread spice apart from standard blends?
The blend contains twelve components with orange blossom and cinnamon blossom – that gives a floral-delicate note that simple blends of cinnamon and cloves don't have.

How do I store the spice?
Dry, dark and well sealed. Keeps for at least 24 months.