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Dessert

Honey Cakes

Honey cakes made with honey, brown sugar, eggs, water, baking soda, flour, and ammonia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Honey 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.

Make the dough

  1. Rub together the brown sugar, honey, and ammonia.

  2. Add the eggs, then mix in the baking soda and water.

  3. Gradually incorporate the flour until well combined.

Shape and bake

  1. Roll out the dough and cut with a 3-inch cutter.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Honey + sugartop 22% of all pairs
    Smell alikelow
    Cooked together2,932 recipes

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

  5. Honey + flourtop 25% of all pairs
    Smell alikelow
    Cooked together2,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour 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

Honey
Adds sweetness, moisture, and helps the crumb stay soft and browned.
Brown sugar
Adds sweetness and moisture, and helps the surface brown in the oven.
Eggs
Provide structure and richness that hold the dough together.
Baking soda
Reacts with the acidity in the dough to produce gas that helps it rise.
Flour
Forms the gluten network that gives the cake its body and structure.

The step that matters

Gradually incorporate the flour until well combined. Flour proteins form gluten as soon as they are wetted and worked. Adding flour gradually and stopping once it is combined keeps the gluten tender, so the cake stays soft instead of tough.

“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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