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Dessert

Spice Cake

A layered cake made with flour, molasses, raisins, currants, nuts, eggs, spices, and sour milk.

From an old cookbook · modernised transcription
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Spice Cake

Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Spice Cake

Ingredients

Directions

Make the cake

  1. Cream butter and sugar, the sour milk and yolks of eggs; then gradually add other ingredients, the baking soda mixed in the flour, and last the whites of two eggs.

  2. Bake in two layers in a moderate oven.

Make the filling

  1. For the filling: whites of two eggs; 1 cup of sugar.

Nutrition, whole recipe (rough)

808Calories
28 gProtein
15 gFat
141 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sour Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Molasses1 tbsp (20g)58
Cinnamon1 tsp ground (2.6g)6
Nutsnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. 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.

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.

  1. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Raisin + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together490 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baking soda
Reacts with the acid in the sour milk and molasses to release gas that lifts the batter.
Eggs
Add structure as their proteins set in the oven, and the whites add lightness.
Flour
Forms the cake's structure as its proteins set during baking.
Molasses
Adds moisture, sweetness and a dark, rich colour to the crumb.
Sour milk
Its acidity activates the baking soda and helps keep the crumb tender.

The step that matters

Adding the egg whites last. Adding the whites of two eggs last, after the other ingredients are combined, keeps air in the batter so the layers rise and stay light. Overmixing at this point can knock out that air and make the cake dense.

Swap the currant

How well each one fits the dish's main ingredients (cinnamon, milk, molasses, raisin, flour, nuts, egg):

  1. Vanillafits better
  2. Figfits better
  3. Datesfits better
  4. Currantthe original

Fit is the average pairing score against cinnamon, milk, molasses, raisin, flour, nuts, egg. 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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