Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Pound Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the beaten eggs gradually, mixing well after each addition.
Sift together the flour, mace, and grated nutmeg, then fold into the mixture.
Stir in the rose water until well combined.
Bake
Pour the batter into a greased loaf pan and bake for about 1 hour or until a toothpick comes out clean.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Mace + nutmegtop 4% of all pairsSmell alikemoderateCooked together6,557 recipes
Shared aroma: myristicin (spice, warm).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mace + rosetop 14% of all pairsSmell alikemoderateCooked together498 recipes
Shared aroma: methyleugenol (clove, spice).
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Nutmeg + rosetop 15% of all pairsSmell alikemoderateCooked together1,067 recipes
Shared aroma: methyleugenol (clove, spice).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creams with sugar to trap air, giving the cake a tender, rich crumb.
- Eggs
- Add structure as they set and help bind the batter into a sturdy cake.
- Flour
- Forms the main structure of the cake as its proteins set during baking.
- White sugar
- Creams with butter to aerate the batter and adds sweetness and gentle browning.
The step that matters
Adding the eggs gradually. Adding eggs slowly and mixing well after each one lets the emulsion stay stable. A broken batter can turn curdled and bake up dense and greasy.
Swap the mace
How well each one fits the dish's main ingredients (butter, flour, sugar, egg, nutmeg, rose):
- Cinnamonfits better
- Cardamomfits better
- Allspicefits better
- Macethe original
Fit is the average pairing score against butter, flour, sugar, egg, nutmeg, rose. 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.
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