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Dessert

Raised Cakes

A yeast-leavened cake with raisins, currants, spices, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

Raised Cakes

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.

Make the dough

  1. Combine flour, yeast, and milk to make a dough like bread.

  2. Let the dough rise until fully light.

  3. Add sugar, butter, wine, eggs, nutmeg, cinnamon, and clove, mixing thoroughly.

Shape and bake

  1. Place the mixture into deep pans.

  2. If the weather is cool, let it stand until the next day.

  3. When it is very light, fold in currants and raisins.

  4. Bake for 2 hours at 350°F (175°C).

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

    Shared aroma: estragole (anise, licorice).

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

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

  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. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Flour
Forms the dough's structure, giving the cake its body as it sets in the oven.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Eggs
Add structure and richness, helping the cake set and hold its crumb.
Butter
Adds fat for tenderness and a richer crumb.
Sugar
Sweetens the cake and helps browning in the oven.
Raisins
Add sweetness and moisture, becoming plump and juicy in the cake.

The step that matters

Let the dough rise until fully light. Yeast needs time to ferment and trap gas in the dough. If the dough is underproofed, the cake will be dense and heavy after baking.

“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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