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

   Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

4. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

5. Milk + corntop 10% of all pairs
   Smell alikemoderate
   Cooked together6,955 recipes

   Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Eggs

Whites provide structure and lift, while yolks add richness and tenderness to the batter.

Flour

Provides the structure that holds the cake's crumb together as it bakes.

Butter

Adds fat for tenderness and a richer, softer crumb.

Sugar

Adds sweetness and helps keep the crumb tender and moist.

Swap the raisin

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

1. Vanillafits better
2. Raisinthe original
3. Coconutfits about as well
4. Figfits less well

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