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Dessert

A Rich Loaf Ob Wedding Cake

A rich loaf wedding cake made with butter, sugar, eggs, brandy, molasses, spices, flour, citron, and dried currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Rich Loaf Ob Wedding Cake

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat your oven to 300°F (150°C).

  2. Cream together the butter and sugar until light and fluffy.

  3. Add the beaten eggs, brandy, and molasses, mixing well.

  4. In a separate bowl, combine the baking soda, cloves, mace, allspice, nutmeg, and flour.

  5. Gradually add the dry ingredients to the wet mixture, mixing until well combined.

  6. Fold in the citron and currants.

Bake

  1. Line a wooden box with well-buttered paper, removing the bottom and keeping the cover for the base.

  2. Fill the box two-thirds full with the batter.

  3. Bake for about 4 hours, testing with a straw for doneness.

  4. Once done, remove the rim and let the cake cool on the cover.

Frost and dry

  1. For frosting, beat the whites of 4 eggs, gradually adding fine sugar and lemon juice until thick.

  2. Spread the frosting over the top and sides of the cake, about 1 inch thick on top and half that on the sides.

  3. Set the frosted cake in a cool oven to dry.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Molasses + clovetop 13% of all pairs
    Smell alikelow
    Cooked together3,483 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 tender, rich crumb.
Eggs
Bind the batter and set during baking, giving the cake structure and lift.
Flour
Forms the cake's main structure as its proteins set with heat.
Molasses
Adds moisture, dark color, and a deep, slightly bitter sweetness.
Baking soda
Reacts with the molasses's acidity to help the cake rise and brown.
Dried currants
Add chewy sweetness and fruit flavor throughout the cake.

The step that matters

Baking for about 4 hours. A long, low bake lets the heavy, fruit-filled batter cook through to the center without over-browning the outside. Testing with a straw confirms it is set before cooling.

Swap the mace

How well each one fits the dish's main ingredients (butter, sugar, egg, brandy, molasses, clove, allspice):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits better
  4. Macethe original

Fit is the average pairing score against butter, sugar, egg, brandy, molasses, clove, allspice. 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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