Skip to main content
Dessert

Boston Cake

A moist cake made with butter, sugar, flour, eggs, sour milk, orange flower water, cinnamon, nutmeg, and citron peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Nutmeg and cinnamon 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 ↓

Boston Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter and sugar together until soft.

  2. Beat in the egg yolks, one at a time.

  3. Stir in the orange-flower water, cinnamon, and grated nutmeg.

  4. Add the flour and dissolve the baking soda in a little sour milk; mix this into the batter.

  5. Add the remaining sour milk, chopped citron, and the stiffly beaten egg whites.

  6. Mix the ingredients lightly and pour into a buttered cake tin.

Bake

  1. Bake in a 350°F (175°C) oven for about one hour.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Orange + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  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 sugar to trap air, giving the cake a tender, rich crumb.
Eggs
Yolks add richness and binding; whipped whites lighten the batter and help it rise.
Flour
Forms the cake's structure as its proteins set during baking.
Sour milk
Its acidity reacts with the baking soda to lift the batter and adds moisture.
Baking soda
Reacts with the acid in sour milk to produce gas that makes the cake rise.
Sugar
Sweetens the cake and helps trap air when creamed with butter.

The step that matters

Folding in the stiffly beaten egg whites. Whites hold air that gives the cake lift, so they should be folded in gently with light mixing. Overmixing knocks out that air and leaves a dense cake.

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

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

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes