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Dessert

Black Cake

A dense fruit cake made with brown sugar, butter, eggs, molasses, spices, milk, raisins, currants, citron, and baked at 300°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Black 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.

Prepare the batter

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

  2. Brown the flour in a pan over low heat.

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

  4. Add the beaten eggs, molasses, cinnamon, mace, and cloves to the mixture.

  5. Stir in the browned flour, sweet milk, raisins, currants, and citron.

  6. Dissolve the baking soda and cream of tartar in a small amount of water, then add to the batter.

  7. Mix well and pour into a greased cake pan.

Bake

  1. Bake for 3 hours or until a toothpick inserted 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.

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

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + macetop 10% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Eggs
Bind the batter and add structure and richness to the crumb as it sets.
Butter
Adds fat and richness, giving the cake a tender crumb and flavor.
Flour
Forms the cake's structure as its proteins set during baking.
Baking soda
Reacts with the acid in the batter to produce gas that helps the cake rise.
Cream of tartar
Provides acidity that activates the baking soda and stabilizes the batter's rise.
Brown sugar
Adds sweetness, moisture, and deeper caramel-like flavor to the cake.

The step that matters

Bake low and slow until a toothpick comes out clean. A long, low bake at 300°F lets the dense, fruit-heavy batter cook through evenly without the outside burning before the center sets. Checking for doneness with a toothpick confirms the center has set.

Swap the mace

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

  1. Nutmegfits better
  2. Allspicefits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against sugar, butter, egg, flour, molasses, cinnamon, clove. 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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