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Dessert

Washington Loaf-cake

A sweet loaf cake with raisins, currants, cinnamon, nutmeg, and sour milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Washington Loaf-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.

Prepare

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

  2. Line the cake pans with well-buttered paper.

Make the batter

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

  2. Add the sour milk and eggs, mixing well.

  3. In a separate bowl, combine the baking soda, cinnamon, grated nutmeg, and sifted flour.

  4. Gradually add the dry ingredients to the wet mixture, stirring until combined.

  5. Dredge the raisins and currants in a little flour, then fold them into the batter.

Bake

  1. Pour the batter into the prepared pans and bake 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.

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 + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

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

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

  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

Eggs
Bind the batter and add structure and richness as they set in the oven.
Butter
Adds fat for tenderness and flavour, and helps trap air when creamed with sugar.
Sugar
Sweetens the cake and helps create a tender crumb when creamed with butter.
Sour milk
Adds moisture and acidity that reacts with the baking soda to lift the batter.
Baking soda
Reacts with the acidic sour milk to produce gas that makes the cake rise.
Flour
Provides the structure that sets the cake as the batter bakes.

The step that matters

Folding in the dredged raisins and currants. Flouring the fruit helps keep it suspended in the batter instead of sinking to the bottom during baking. Fold gently so the batter does not lose the air trapped during creaming.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Currantthe original

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