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Dessert

Spice Cake

A spiced cake made with eggs, butter, brown sugar, sour milk, flour, spices, baking soda, and salt.

From an old cookbook · modernised transcription
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Spice Cake

Why it works: Cinnamon and nutmeg 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 ↓

Spice Cake

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°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 the batter

  1. Preheat the oven to 300°F (150°C).

  2. In a large bowl, cream the butter and brown sugar together.

  3. Add the egg yolks and sour milk, mixing well.

  4. In another bowl, combine the flour, cinnamon, cloves, nutmeg, baking soda, and salt.

  5. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Finish and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the batter.

  3. Pour the batter into a greased cake pan and bake for about 1 hour or until a toothpick comes out clean.

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.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 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
Egg whites folded in add lift and a light, airy crumb; yolks add richness and structure.
Butter
Creamed with sugar, it traps air and adds fat for a tender texture.
Brown sugar
Adds sweetness, moisture and a molasses-like depth of flavour.
Sour milk
Its acidity reacts with baking soda to help the cake rise and tenderise the crumb.
Flour
Provides the structure that holds the cake together as it sets.
Baking soda
Reacts with the acidic sour milk to produce gas that leavens the batter.

The step that matters

Folding in the egg whites. Egg whites hold air only when stiff. Overmixing or stirring them in deflates the foam, so the cake rises less and turns dense. Fold gently, just until no white streaks remain.

Swap the clove

How well each one fits the dish's main ingredients (egg, butter, sugar, milk, flour, cinnamon, nutmeg):

  1. Cardamomfits better
  2. Allspicefits about as well
  3. Clovethe original
  4. Gingerfits less well

Fit is the average pairing score against egg, butter, sugar, milk, flour, cinnamon, nutmeg. 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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