Dessert

Cakes Raised with Eggs

Name: Cakes Raised with Eggs
Ingredients: one pound of flour; one pound of sugar; one quart of huckleberries; three cups of sugar; three cups of flour; one cup of sweet milk; one cup of sugar; two cups of flour; two cups of sifted flour; a pound of butter; a cup of butter; a cup of milk; nine eggs; one nutmeg; one tea-spoonful of pounded cinnamon; five eggs; two cakes are varied by adding citron; six eggs; one tea-spoonful of soda dissolved in a little; two grated nutmegs; one tea-spoonful of cream tartar; three eggs; one loaf of each kind; twelve eggs; one lemon; two cups of white sugar; four eggs to a froth; three great-spoonfuls of warm water; nutmeg

A collection of old-fashioned egg-leavened cakes, including pound cake, plain cake, huckleberry cake, gold and silver cake and sponge cake.

From an old cookbook · modernised transcription

By Catharine Esther Beecher (1800–1878) · From a historical cookbook (Internet Archive) · 29 ingredients

Jump to recipe ↓

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 ↓

Cakes Raised with Eggs

Ingredients

Directions

Mix half the flour with the butter, brandy, and spice.
Beat the yolks of eggs well into the sugar.
Beat the whites to a stiff froth.
Add the whites in alternate spoonfuls with the rest of the flour.
Beat a long time, and bake as soon as done.
For plain cake raised with eggs, mix well the sugar, butter, yolks, and spice.
Add the flour, and last the whites as stiff froth.
Vary these cakes by adding citron, fruit, or other spices, making them more or less rich.
For fruit cake, make like pound cake or plain cake with fruit added.
Chop walnut meats or almonds and put them in the cake instead of fruit, if preferred.
Cream the butter and sugar, and add the beaten yolks.
Add the milk, flour, and two grated nutmegs.
Add the whites, whipped to a stiff froth, and the berries, gently, so as not to mash them.
If the berries are very sour, add more sugar.
Mix the cream tartar very thoroughly in the flour.
Put in the soda last.
Use the yolks of three eggs for one cake and the stiff-froth whites for the other.
Bake immediately.
Frost the cakes.
Beat the sugar into the yolks.
Add the juice and grated peel of one lemon, then the flour.
Add the whites cut to a stiff froth, and bake as soon as possible.
Bake in brick-shaped pans lined with buttered paper.
Mix thoroughly the sifted flour, sugar, and cream tartar.
Beat four eggs to a froth, not separating the whites.
Add grated lemon peel, nutmeg, or rose-water.
Just before baking, add the soda dissolved in warm water.
Beat quick and set in the oven immediately.

Nutrition, whole recipe (rough)

914Calories

29 gProtein

32 gFat

128 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Lemon	juice of 1 lemon (48ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Cake	not in our table	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.

By Catharine Esther Beecher (1800–1878). Recipe from a historical cookbook (Internet Archive).

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.

Nutmeg + cinnamontop 1% of all pairs

Smell alikestrong

Cooked together11,917 recipes

Shared aroma: estragole (anise, licorice).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Tea + cinnamontop 7% of all pairs

Smell alikemoderate

Cooked together245 recipes

Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + cinnamontop 9% of all pairs

Smell alikemoderate

Cooked 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

Eggs: Whites trapped in a stiff froth give the cake lift, and yolks add richness and structure.
Flour: Provides the structure that holds the cake once the eggs and butter are combined.
Butter: Adds fat for tenderness and a rich crumb.
Sugar: Sweetens the cake and helps create a tender crumb when creamed with butter.
Cream tartar: Acidifies the batter so the soda can react and help the cake rise.
Soda: Reacts with the acid in the batter to produce gas that lightens the cake.

The step that matters

Fold in the whipped whites gently. Stiff egg whites hold air that makes the cake rise. Overmixing or mashing them deflates the foam, so the cake bakes dense. Add the soda last and bake immediately, because its lift fades once the batter sits.

“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.

Lemon Cake228 recipes

Lemon Ice147 recipes

Lemon Sherbet103 recipes

Cinnamon Rolls71 recipes

Like knowing why a recipe works?

The 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.

Cakes Raised with Eggs

Cakes Raised with Eggs

Ingredients

Directions

Nutrition, whole recipe (rough)

Explore the science

The flavor team

What each ingredient does

The step that matters

You might also like