Plum or Fruit Cake

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. Raisin + flourtop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Raisin + almondtop 2% of all pairs
   Smell alikemoderate
   Cooked together1,781 recipes

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

3. Almond + flourtop 5% of all pairs
   Smell alikemoderate
   Cooked together8,673 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

5. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Flour

Provides the structure that holds the cake together as it bakes.

Eggs

Add structure and lightness to the batter.

Butter

Adds fat for a tender crumb and rich flavour.

Soda

Reacts with the acid to produce gas that helps the cake rise.

Cream of tartar

Supplies acidity that reacts with the soda to help the cake rise.

Raisins

Add sweetness and moisture to the finished cake.

Swap the currant

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

1. Vanillafits better
2. Figfits better
3. Coconutfits better
4. Currantthe original

Fit is the average pairing score against raisin, butter, egg, milk, almond, flour, cream. Candidates are from the same food group and used in at least 100 recipes.