Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Golden Spice-cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the batter
Preheat the oven to 350°F (175°C).
Beat the egg yolks, whole egg, brown sugar, and butter until light and fluffy.
Add the molasses, flour, and milk. Mix well.
Combine the baking soda, ground cloves, cinnamon, ginger, grated nutmeg, and cayenne pepper.
Add the spice mixture to the batter. Mix until combined.
Bake
If using, flour the raisins.
Fold the raisins into the batter.
Pour the batter into a greased cake pan.
Bake for about 30-40 minutes 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.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Coffee + milktop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + clovetop 13% of all pairsSmell alikelowCooked together3,483 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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
- Egg yolks
- Add richness and tenderness, and help bind the batter.
- Brown sugar
- Adds sweetness and moisture, and contributes to browning.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Molasses
- Adds moisture, deep flavor, and darker color.
- Baking soda
- Reacts with the molasses acidity to lift and lighten the cake.
- All-purpose flour
- Provides the structure that holds the cake together as it bakes.
The step that matters
Adding the baking soda and spices to the batter. Baking soda needs acid from the molasses to react and raise the cake. Mixing until just combined keeps the batter from overdeveloping, which would make the crumb tough.
Swap the clove
How well each one fits the dish's main ingredients (egg, sugar, molasses, butter, coffee, milk, flour):
- Cinnamonfits better
- Nutmegfits better
- Gingerfits about as well
- Clovethe original
Fit is the average pairing score against egg, sugar, molasses, butter, coffee, milk, flour. 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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