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Dessert

Washington Cake

A fruit cake made with flour, sugar, butter, currants, raisins, nutmeg, mace, cinnamon, milk, brandy, eggs, and citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Washington Cake

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

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

  2. In a large bowl, cream together the butter and sugar until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the milk and brandy.

  5. In another bowl, combine the flour, currants, raisins, grated nutmeg, mace, and cinnamon.

  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  7. Fold in the chopped citron.

Bake

  1. Divide the batter into two greased loaf pans.

  2. Bake for 2½ to 3 hours, or until a toothpick inserted in the center 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.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  5. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that holds the heavy batter together as it bakes.
Granulated sugar
Sweetens the cake and helps create a light, tender crumb when creamed with butter.
Unsalted butter
Adds richness and tenderness, and traps air when creamed with sugar.
Large eggs
Bind the batter and add structure, richness and lift.
Currants and raisins
Add moisture and concentrated sweetness throughout the cake.
Milk
Adds moisture and loosens the batter to a workable consistency.

The step that matters

Gradually add the dry ingredients to the wet mixture, mixing until just combined.. Overmixing once flour is added develops gluten and can make the cake tough and dense, so stop as soon as no dry flour streaks remain.

Swap the mace

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

  1. Allspicefits better
  2. Clovefits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against flour, sugar, butter, currant, raisin, 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.

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