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Dessert

Roosevelt Spice Cake

A buttery, spiced cake made with butter, eggs, sugar, flour, milk, baking powder, cinnamon, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Roosevelt Spice Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°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

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. Cream the butter in a large bowl.

  2. Gradually add half of the sugar to the butter and beat until light and fluffy.

  3. In a separate bowl, beat the egg yolks with the remaining sugar until light.

  4. Sift the flour with the baking powder several times.

  5. Add the flour mixture alternately with the milk to the butter mixture.

  6. Mix in the cinnamon and nutmeg.

Bake

  1. Pour the batter into a loaf pan or two layer cake pans.

  2. Bake for 30-40 minutes or until a toothpick inserted in the center 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 + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Butter
Creams with sugar to trap air, giving the cake a light, tender crumb and rich flavour.
Eggs
Add structure and richness, helping the batter set as it bakes.
Sugar
Sweetens the cake and helps the butter hold air when creamed.
Flour
Forms the main structure of the cake as its proteins set in the oven.
Milk
Adds moisture and hydrates the flour so the batter becomes smooth.
Baking powder
Releases gas in the batter, making the cake rise and become airy.

The step that matters

Adding the flour mixture alternately with the milk. Adding flour and liquid in alternating portions keeps the batter smooth and well emulsified. Overmixing once flour is in develops gluten, which can make the cake tough.

“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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