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Dessert

Jelly Fruit Cake

A baked cake made with sugar, butter, milk, flour, eggs, baking powder, molasses, raisins, currants, citron, frosted and layered with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jelly Fruit 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.

Make the batter

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

  2. Cream together the sugar and butter.

  3. Add the sweet milk, flour, eggs, and baking powder; mix well.

Bake the layers

  1. Divide the batter in half and bake one half in two pans.

  2. To the remaining batter, add molasses, raisins, currants, and chopped citron; mix well.

  3. Bake the second half in two tins.

Assemble

  1. Once baked, layer the four cake layers alternately with frosting and jelly.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 layers together as they bake.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Sugar
Creamed with butter to trap air, and adds sweetness and tenderness.
Baking powder
Releases gas during baking, helping the layers rise and turn light.
Molasses
Adds sweetness, moisture, and a deeper color and flavor to the batter.

The step that matters

Watch the layers as they bake. Cake batter spread across several thin pans bakes faster than one deep cake. Overbaking dries out thin layers, so check them early and remove them once they spring back when touched.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Currantthe original

Fit is the average pairing score against sugar, butter, milk, flour, egg, molasses, 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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