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Dessert

Spice Cake

A moist cake flavored with cloves, nutmeg, ginger, cinnamon, and molasses, studded with raisins.

From an old cookbook · modernised transcription
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Spice Cake

Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. 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. 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 your oven to 350°F (175°C).

  2. In a bowl, mix the sour cream, ground cloves, sugar, ground nutmeg, shortening, salt, and baking soda.

  3. Add the egg and mix well.

  4. Sift together the flour, ground ginger, and ground cinnamon, then add to the mixture.

  5. Flour the raisins and fold them into the batter last.

Bake

  1. Pour the batter into a greased cake pan and bake for about 30-35 minutes or 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.

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. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + sugartop 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

Flour
Provides the structure that holds the cake together as it bakes.
Egg
Binds the batter and adds structure and richness to the crumb.
Baking soda
Reacts with the acidic sour cream to produce gas that lifts the batter.
Sour cream
Adds moisture and tang, and its acidity activates the baking soda.
Sugar
Sweetens the cake and helps keep the crumb tender and browned.
Shortening
Adds fat that tenderizes the crumb and carries the spice flavors.

The step that matters

Fold the raisins in last. Flour on the raisins helps keep them from sinking to the bottom. Folding gently at the end avoids overmixing, which would toughen the cake.

Swap the ginger

How well each one fits the dish's main ingredients (cream, clove, sugar, nutmeg, egg, flour, molasses):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Cardamomfits better
  4. Gingerthe original

Fit is the average pairing score against cream, clove, sugar, nutmeg, egg, flour, molasses. 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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