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Baking

Nut Cake

A baked cake with butter, sugar, eggs, milk, flour, baking powder, salt, cinnamon, nuts, vanilla, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Nut Cake

Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Nut Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter and sugar together.

  2. Add the whole egg and beat well.

  3. Sift all the dry ingredients together.

  4. Add the dry ingredients alternately with the milk to the creamed mixture.

  5. Stir in the vanilla, lemon juice, and nuts.

Bake

  1. Pour the batter into a greased baking pan.

  2. Bake in a moderate oven at 350°F (175°C) 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 + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

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

  4. Nuts + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together638 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Butter
Adds fat and richness, contributing tenderness and flavour to the crumb.
Egg
Binds the batter and helps give the cake its structure as it sets.
Flour
Forms the main structure of the cake as its proteins set during baking.
Baking powder
Releases gas during baking, helping the cake rise and become light.
Milk
Adds moisture and liquid that hydrates the flour and dissolves the sugar.
Sugar
Sweetens the cake and helps it brown and keep moisture.

The step that matters

Adding the dry ingredients alternately with the milk. Adding flour and liquid in alternating portions and mixing only until combined keeps the batter smooth. Overmixing once flour is wet develops gluten, which can make the cake tough.

Swap the nuts

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

  1. Almondfits better
  2. Chestnutfits better
  3. Hazelnutfits better
  4. Nutsthe original

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

More nut cake recipes

Hickory 164Chocolate 6Cocoa 6Sour Cream 5White 5Macaroons 3 See all 162 →

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