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Dessert

Jam Cake

A sweet cake made with sugar, butter, eggs, flour, jam, spices, sour milk, and baking soda.

From an old cookbook · modernised transcription
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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 ↓

Jam 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 the batter

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

  2. In a large bowl, cream together the sugar and butter until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the jam, cinnamon, cloves, and grated nutmeg.

  5. In a separate bowl, combine the flour and baking soda.

  6. Gradually add the dry ingredients to the wet mixture, alternating with the sour milk. Mix until just combined.

Bake and cool

  1. Pour the batter into prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.

  2. Let cool before frosting.

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. 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

Butter
Creams with the sugar to trap air, giving the cake a tender, fine crumb.
Eggs
Add structure and moisture, helping the batter hold together as it bakes.
Flour
Forms the main structure of the cake as its proteins set during baking.
Baking soda
Reacts with the acidic sour milk to produce gas that makes the cake rise.
Sour milk
Its acidity activates the baking soda and adds moisture and tenderness.
Jam
Adds sweetness, fruit flavor, and moisture to the crumb.

The step that matters

Mix until just combined. Once flour meets liquid, gluten begins to develop; overmixing after the flour and sour milk are added makes the cake tough and dense. Stop as soon as the batter is smooth.

Swap the clove

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

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

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