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 ↓
Plain Fruit 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
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the sugar and butter until light and fluffy.
Mix in the molasses and milk until well combined.
Beat in the eggs one at a time.
In a separate bowl, combine the baking soda, cinnamon, cloves, nutmeg, currants, and citron.
Gradually add the dry mixture to the wet mixture, stirring until combined.
Add flour until the batter is stiff.
Bake
Pour the batter into a greased cake pan and bake for about 1 hour or until a toothpick comes out clean.
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.
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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Cinnamon + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked 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
- Creaming with sugar traps air, giving the cake a light, fluffy structure and tender crumb.
- Eggs
- Bind the batter and add structure as they set during baking.
- Molasses
- Adds moisture, dark color, and a deep, sweet flavor to the cake.
- Flour
- Provides the structure that sets the cake as it bakes.
- Baking soda
- Reacts with the molasses's acidity to produce gas that helps the cake rise.
- Currants
- Add fruit, chewy texture, and concentrated sweetness throughout the cake.
The step that matters
Adding the flour until the batter is stiff. Too little flour leaves the batter loose, so the cake may sink or bake up greasy and dense. Stop once the batter is stiff, since extra flour and mixing can toughen the crumb by developing gluten.
Swap the clove
How well each one fits the dish's main ingredients (sugar, butter, molasses, milk, egg, cinnamon, nutmeg):
- Clovethe original
- Allspicefits about as well
- Cardamomfits about as well
- Gingerfits less well
Fit is the average pairing score against sugar, butter, molasses, milk, egg, cinnamon, nutmeg. 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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