Why it works: Raisin and flour 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 ↓
Hermits III
Ingredients
Directions
Make the dough
Cream butter or shortening and add sugar gradually.
Add eggs, molasses, and raisins.
Sift soda and spices with one cup of flour, and mix all thoroughly.
Add enough flour to make quite a stiff dough, and roll.
Bake
Bake in a moderate oven at 380°F.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + molassestop 12% of all pairsSmell alikelowCooked together3,577 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 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 or shortening
- Adds richness and a tender crumb by coating flour and shortening gluten development.
- Sugar
- Adds sweetness and helps the dough brown during baking.
- Eggs
- Bind the dough and add structure as they set in the oven.
- Raisins
- Add chewy moisture and concentrated sweetness throughout the cake.
- Molasses
- Adds moisture, deep flavor, and a darker color to the dough.
- Flour
- Provides the main structure, which sets as the dough bakes.
The step that matters
Add enough flour to make quite a stiff dough. Flour absorbs liquid and its starch and proteins set during baking. Too little flour leaves a sticky dough that spreads and bakes heavy, while the dough needs enough body to roll and hold its shape.
“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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