Why it works: Cinnamon and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,536 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Marie Paidar
Ingredients
Directions
Make the spiced mixture
Boil together for five minutes two cups of water, one and one-half cups sugar, two tablespoons of lard, one teaspoon of salt, one teaspoon of cinnamon, one teaspoon of allspice, one box raisins.
Add flour and bake
When cool, add three cups of flour with one teaspoon of baking soda.
Bake one hour in a slow oven.
Nutrition, whole recipe (rough)
Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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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Cinnamon + allspicetop 1% of all pairsSmell alikestrongCooked together5,536 recipes
Shared aroma: estragole (anise, licorice).
-
Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Cinnamon + raisintop 1% of all pairsSmell alikemoderateCooked together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Cinnamon + teatop 7% of all pairsSmell alikemoderateCooked together245 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
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Cinnamon + flourtop 9% of all pairsSmell alikemoderateCooked together17,341 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 structure that holds the cake together as it bakes.
- Baking soda
- Releases gas to leaven the batter so the cake rises.
- Sugar
- Adds sweetness and helps keep the cake moist and tender.
- Lard
- Adds fat, which gives the cake a tender crumb.
- Raisins
- Add sweetness and moisture as they soften in the boiled mixture.
The step that matters
Cool the boiled mixture before adding flour and baking soda. Baking soda starts releasing gas as soon as it meets moisture and heat, so cooling the mixture first helps the cake keep its rise and gives the flour a more even mix.
Swap the allspice
How well each one fits the dish's main ingredients (sugar, cinnamon, flour, tea, raisin):
- Nutmegfits better
- Cardamomfits better
- Gingerfits better
- Allspicethe original
Fit is the average pairing score against sugar, cinnamon, flour, tea, raisin. 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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