Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Cider Cake
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cider, butter, milk, sugar, flour, spices, and baking soda, then mix until well combined.
Pour the batter into a greased baking pan.
Bake
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Be careful not to let it burn.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Nutmeg + cinnamontop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
-
Clove + cinnamontop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Provides the main structure that holds the cake together as it sets.
- Butter
- Adds fat for a tender crumb and rich flavour.
- Sugar
- Adds sweetness and helps the crust brown.
- Baking soda
- Reacts with the acidic cider to produce gas that helps the cake rise.
- Cider
- Adds moisture and a tangy, fruity flavour.
- Milk
- Adds moisture and helps form a soft, even batter.
The step that matters
Watch the bake so it doesn't burn. Sugar browns and caramelises quickly at 400°F, so the surface can scorch before the centre is fully set. Checking with a toothpick in the centre confirms the cake is cooked through.
Swap the clove
How well each one fits the dish's main ingredients (cider, butter, milk, sugar, flour, nutmeg, cinnamon):
- Cardamomfits about as well
- Allspicefits about as well
- Clovethe original
- Gingerfits less well
Fit is the average pairing score against cider, butter, milk, sugar, flour, nutmeg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Cinnamon Rolls71 recipes
Clove Cake53 recipes
Cinnamon Cake42 recipes
White Cake431 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.