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Dessert

Indian Pound Cake

A pound cake made with Indian meal, wheat flour, butter, sugar, eggs, spices, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Indian Pound Cake

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 ↓

Indian Pound 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.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Mix the wheat flour and Indian meal together.

Make the batter

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

  2. Beat the eggs until light and add them to the butter mixture.

  3. Stir in the flour, spices, and brandy, and mix well.

  4. Line a baking pan with buttered parchment paper and pour in the batter.

Bake

  1. Bake in the preheated oven until golden brown.

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

    Shared aroma: estragole (anise, licorice).

  2. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + nutmegtop 9% of all pairs
    Smell alikestrong
    Cooked together359 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Butter
Creamed with sugar to trap air, giving the cake a light, tender crumb and rich flavor.
Eggs
Add structure and richness, and help the batter rise and set as it bakes.
Sugar
Sweetens the cake and, creamed with butter, helps create a light, fluffy texture.
Indian meal
Adds a coarse, grainy texture and body to the crumb.
Wheat flour
Provides structure so the batter holds together as it bakes.

The step that matters

Creaming the butter and sugar until light and fluffy. Beating air into the butter and sugar creates the bubbles that lighten the cake. Under-creaming leaves a dense, heavy crumb, while the aeration built here carries through the rest of the batter.

“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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