Why it works: Pineapple and blackberry share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 30 recipes mention both. Both carry furaneol, which smells caramel, sweet. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Soak raisins overnight in the crushed pineapple.
Sift together flour, baking soda, cinnamon, and nutmeg.
Make the batter
Cream shortening and butter.
Gradually add sugar and beat until fluffy.
Add eggs one at a time, beating well after each addition.
Blend in jam.
Alternately add sifted dry ingredients and buttermilk to the creamed mixture.
Blend in pineapple, raisins and pecans.
Bake
Pour batter into bundt pan that has been greased and floured.
Bake at 350 for 1 hour.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
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Pineapple + blackberrytop 3% of all pairsAroma overlapstrongMentioned together30 recipes
Shared aroma: furaneol (caramel, sweet).
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Cinnamon + nutmegtop 1% of all pairsAroma overlapstrongMentioned together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Raisin + cinnamontop 2% of all pairsAroma overlapmoderateMentioned together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Raisin + nutmegtop 4% of all pairsAroma overlapmoderateMentioned together5,377 recipes
Shared aroma: alpha-terpineol (lilac, floral).
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Raisin + flourtop 4% of all pairsAroma overlapstrongMentioned together9,071 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the batter and add structure as they set in the oven.
- Cake flour
- Forms the main structure of the cake crumb.
- Butter flavored shortening
- Adds tenderness and a soft, moist crumb.
- Buttermilk
- Adds acidity and moisture, and reacts with the baking soda to help it rise.
- Baking soda
- Reacts with the acidic buttermilk to lift the batter as it bakes.
- Seedless blackberry jam
- Adds sweetness, fruit flavor and moisture to the batter.
The step that matters
Alternately add sifted dry ingredients and buttermilk to the creamed mixture.. Adding the dry ingredients in portions, alternating with the buttermilk, keeps the batter smooth and well emulsified. Adding everything at once or overmixing can make the cake dense or tough.
Flavor stand-ins for the pineapple
How well each one fits the dish's main ingredients (raisin, flour, cinnamon, nutmeg, butter, sugar, egg):
- Vanillabetter flavor fit
- Figbetter flavor fit
- Lemonbetter flavor fit
- Pineapplethe original
Fit is the average pairing score against raisin, flour, cinnamon, nutmeg, butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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