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Baking

Clove Cake

A spiced cake made with flour, butter, sugar, eggs, milk, cloves, cinnamon, nutmeg, currants, raisins, and baking soda.

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

Clove 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

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

Make the batter

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

  2. Beat in the eggs one at a time.

  3. Mix in the sweet milk, cinnamon, nutmeg, ground cloves, and baking soda.

  4. Fold in the flour, currants, and raisins until just combined.

Bake

  1. Pour the batter into a greased cake pan and bake for about 45 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. Cinnamon + nutmegtop 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. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

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

  4. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

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

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

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

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.
Butter
Creamed with sugar to trap air, giving the cake a tender, rich crumb.
Sugar
Sweetens the cake and, creamed with butter, helps it rise and brown.
Eggs
Add structure and richness, binding the batter and helping it set.
Baking soda
Reacts with the batter to produce gas that helps the cake rise.
Sweet milk
Adds moisture and liquid that hydrates the flour and dissolves the sugar.

The step that matters

Folding in the flour, currants, and raisins. Overmixing once flour is added develops gluten, which toughens the cake. Fold gently and only until combined so the crumb stays tender.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Currantthe original

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