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Oatmeal Drop Cakes

A baked oat-based drop cake with raisins and syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Oatmeal Drop Cakes

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 the dough

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

  2. In a large bowl, mix the flour, salt, baking powder, raisins, syrup, brown sugar, shortening, egg, and rolled oats until well combined.

  3. Drop the mixture by teaspoonfuls onto a greased baking sheet, placing them 1 inch apart.

Bake

  1. Bake for about 15 minutes or until delicately browned.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Sifted flour
Provides the main structure that holds the cakes together as they bake.
Egg
Binds the mixture and adds structure and richness to the cakes.
Baking powder
Releases gas during baking, helping the cakes rise and become lighter.
Shortening
Adds fat that tenderizes the texture and keeps the cakes moist.
Brown sugar
Adds sweetness and moisture, and helps the cakes brown during baking.
Rolled oats
Adds chewy texture and body to the cakes.

The step that matters

Bake until delicately browned. Baking only until lightly browned keeps the cakes moist. Extra time in the oven dries out the dough and makes the cakes hard.

Swap the raisin

How well each one fits the dish's main ingredients (flour, syrup, sugar, egg, oats):

  1. Vanillafits better
  2. Raisinthe original
  3. Blueberryfits less well
  4. Datesfits less well

Fit is the average pairing score against flour, syrup, sugar, egg, oats. 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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