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Dessert

Spice Cake

A moist cake flavored with cinnamon, cloves, and nutmeg, made with butter, brown sugar, sour milk, baking soda, and cream of tartar.

From an old cookbook · modernised transcription
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Spice Cake

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Spice 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. Cream the butter and brown sugar together until light and fluffy.

Make the batter

  1. Add the sour milk, baking soda, and cream of tartar; mix well.

  2. Incorporate the eggs one at a time, mixing thoroughly after each addition.

  3. Gradually add the flour, cinnamon, cloves, and nutmeg; mix until smooth.

Bake and finish

  1. Pour the batter into prepared cake pans and bake until a toothpick comes out clean.

  2. Save the whites of 2 eggs for frosting between the layers.

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 + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  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. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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 light, tender crumb and rich flavor.
Light brown sugar
Adds sweetness, moisture, and a caramel-like depth that suits the spices.
Sour milk
Its acidity reacts with the baking soda to help the cake rise and keeps it moist.
Baking soda
Reacts with the acidic sour milk and cream of tartar to produce gas that lifts the batter.
Cream of tartar
Acidic ingredient that works with the baking soda to leaven the batter and stabilize the structure.
Eggs
Provide structure and binding as the batter sets in the oven, and add richness.
Flour
Forms the structure of the cake as its proteins set during baking.

The step that matters

Mixing in the eggs one at a time. Adding eggs gradually lets each one emulsify fully into the creamed butter and sugar. Adding them all at once can cause the batter to curdle or separate, which affects the final texture.

Swap the clove

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

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

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