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Dessert

Raisin Cake

A sweet cake made with sugar, butter, flour, milk, raisins, spices, and eggs.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raisin Cake

Ingredients

Directions

Make the batter

  1. Beat butter and sugar together.

  2. Add rose water, salt, and eggs.

  3. Add the raisins.

Bake

  1. Bake in shallow pans.

Nutrition, whole recipe (rough)

1096Calories
32 gProtein
32 gFat
168 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
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.

By Sterrett, Laura C. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Rice + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Eggs
Add structure and moisture, and help bind the batter.
Butter
Adds richness and tenderness and carries flavour.
Sugar
Adds sweetness and, when creamed, helps trap air for a lighter crumb.
Flour
Forms the main structure of the cake.
Baking powder
Releases gas in the batter so the cake rises.
Ground rice
Gives a finer, more tender crumb than flour alone.

The step that matters

Beat butter and sugar together. Creaming beats air into the fat and sugar, and these air pockets help the cake rise and give it a light, tender texture. Under-beaten butter and sugar leave a dense cake.

“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.

More raisin cake recipes

Spiced 34Molasses 30Eggless 11Caraway 7Currant 7Filling 7 See all 154 →

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