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 ↓
Fruit Cake V
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 the batter
Preheat the oven to 350°F (175°C).
Cream together the brown sugar and butter until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Gradually add the flour, mixing until just combined.
Fold in the citron, candied cherries, nuts, pineapple, orange peel, raisins, and figs.
Stir in the molasses, cloves, allspice, nutmeg, and orange extract.
Bake
Pour the batter into a greased cake pan.
Bake for about 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
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.
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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Pineapple + orangetop 6% of all pairsSmell alikemoderateCooked together1,664 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
-
Nuts + raisintop 10% of all pairsSmell alikemoderateCooked together490 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Orange + raisintop 13% of all pairsSmell alikemoderateCooked together1,684 recipes
Shared aroma: beta-damascenone (apple, rose).
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
- Butter
- Creams with the sugar to trap air, giving the cake a tender, rich crumb.
- Eggs
- Bind the batter and add structure as they set during baking.
- Flour
- Forms the main structure that holds the fruit and nuts in place.
- Brown sugar
- Adds sweetness and moisture, and helps the cake brown while baking.
- Molasses
- Adds moisture, dark color and deep, rich flavor.
- Raisins
- Add chewy moisture and sweetness throughout the cake.
The step that matters
Baking until a toothpick comes out clean. A long bake is needed for the dense batter to set through the center. Pulling it too early leaves a gummy middle, while overbaking dries the fruit-heavy cake.
Swap the nuts
How well each one fits the dish's main ingredients (sugar, butter, egg, flour, pineapple, orange, raisin):
- Almondfits better
- Chestnutfits better
- Pistachiofits better
- Nutsthe original
Fit is the average pairing score against sugar, butter, egg, flour, pineapple, orange, 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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