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Dessert

Molasses Cake

A moist cake made with butter, brown sugar, molasses, sweet milk, flour, eggs, baking soda, cream of tartar, raisins, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Molasses Cake

Why it works: Flour and raisin 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 ↓

Molasses Cake

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

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

  3. Add the molasses and sweet milk, mixing well.

  4. In another bowl, combine the flour, cream of tartar, and baking soda.

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

  6. Fold in the chopped raisins and nutmeg.

Bake

  1. Pour the batter into a greased baking pan.

  2. Bake for about 1 hour 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.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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, giving the cake a tender crumb and moist texture.
Eggs
Provide structure and binding, helping the batter set as it bakes.
Molasses
Adds sweetness, dark color, and a moist texture to the cake.
Flour
Forms the structure of the cake as its proteins set during baking.
Baking soda
Reacts with the acidic cream of tartar and molasses to produce gas that helps the cake rise.
Brown sugar
Adds sweetness and moisture, and helps keep the cake soft.

The step that matters

Gradually adding the dry ingredients to the wet mixture. Adding flour in portions and stirring just until smooth keeps the batter evenly mixed and prevents lumps. Overmixing once flour is combined develops gluten, which can make the cake tough.

Swap the raisin

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

  1. Vanillafits about as well
  2. Raisinthe original
  3. Figfits less well
  4. Strawberryfits less well

Fit is the average pairing score against butter, sugar, molasses, milk, flour, egg, cream. 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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