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Dessert

Buttery-Orange Raisin Cake

A moist cake made with flour, raisins, orange juice, butter, and baking soda.

From the Recipes Wiki (Fandom) · 12 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 ↓

Buttery-Orange Raisin Cake

Time60 to 70 minutes

Ingredients

Directions

Prepare the flour and orange mixture

  1. Sift the flour, almond extract, baking powder, and raisins.

  2. Combine 1/2 cup orange juice and 1/2 cup sugar until sugar is dissolved.

  3. Add almond extract to the mixture.

  4. Refrigerate the mixture.

  5. Grind the reserved orange rind and add to the raisins.

Make the batter

  1. Combine milk and vinegar.

  2. Cream butter and beat in the remaining sugar.

  3. Add eggs, one at a time.

  4. Add the rest of the ingredients gradually.

  5. Pour batter into pan.

Bake and finish

  1. Bake for 60 to 70 minutes.

  2. Remove from oven and spoon 6 tablespoons reserved orange juice over the top and between cake and sides of pan.

  3. Return cake to turned-off oven for 1 hour.

Nutrition, whole recipe (rough)

967Calories
30 gProtein
27 gFat
152 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

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

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

What each ingredient does

Flour
Builds the cake's structure as its proteins set during baking.
Eggs
Add structure, richness, and moisture to the crumb as they set.
Butter
Adds fat for a tender texture and rich flavor.
Sugar
Sweetens the cake and helps keep it moist and tender.
Baking soda
Reacts with the vinegar to produce gas that lifts the batter.
Orange juice
Adds acidity and bright citrus flavor to the cake and its soak.

The step that matters

Return the cake to the turned-off oven. Cooling slowly in the residual heat lets the structure firm gradually, which helps reduce sinking and cracking. Spooning the juice over the cake while it is hot lets it soak in and moisten the crumb.

Swap the orange

How well each one fits the dish's main ingredients (flour, almond, raisin, milk, vinegar, sugar, egg):

  1. Vanillafits better
  2. Figfits better
  3. Cherryfits better
  4. Orangethe original

Fit is the average pairing score against flour, almond, raisin, milk, vinegar, sugar, egg. 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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