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Dessert

Spice Cake

A baked cake made with butter, flour, brown sugar, spices, eggs, milk, and optional raisins or dates.

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

Why it works: Cinnamon and nutmeg 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 ↓

Spice 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 the oven to 350°F (175°C).

  2. Mix and sift the flour, baking powder, cinnamon, nutmeg, salt, and clove.

Make the batter

  1. In a separate bowl, cream the butter and brown sugar together.

  2. Add the eggs and milk to the butter mixture and beat until smooth.

  3. Gradually add the dry ingredients to the wet mixture and mix well.

  4. Fold in the chopped raisins or dates if using.

Bake

  1. Pour the batter into a greased baking pan and bake for 40 minutes.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  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 the sugar to add fat and tenderness to the crumb.
Flour
Provides the structure that holds the cake together as it bakes.
Brown sugar
Adds sweetness and moisture, and helps the cake brown and stay soft.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Eggs
Bind the batter and add structure and richness to the crumb.
Milk
Adds moisture and loosens the batter for an even texture.

The step that matters

Gradually add the dry ingredients to the wet mixture and mix well.. Adding dry ingredients slowly helps the batter emulsify evenly. Mixing only until combined keeps gluten development limited, so the cake stays tender rather than tough.

Swap the clove

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

  1. Cardamomfits better
  2. Allspicefits about as well
  3. Clovethe original
  4. Gingerfits less well

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

More spice cake recipes

Raisin 13Molasses 12Eggless 6Chocolate 5Golden 4Christmas 3 See all 307 →

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