Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Fruit Cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Line a large pan with two layers of heavy brown paper and lightly butter it.
Make the batter
Cream the butter and gradually add the sugar, mixing until smooth.
Beat the eggs until creamy and add to the butter and sugar mixture.
Stir in the molasses.
Sift together the flour, baking soda, and spices, then add gradually to the mixture, beating thoroughly.
Stone and chop the raisins and chop the citron.
Add the chopped fruit, wine, and brandy to the mixture and mix thoroughly.
Bake
Pour the batter into the prepared pan and bake for 3 hours.
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.
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.
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Cinnamon + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Raisin + cinnamontop 1% of all pairsSmell alikemoderateCooked together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Raisin + clovetop 9% of all pairsSmell alikemoderateCooked together4,070 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Raisin + curranttop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Beaten eggs add structure and lift to the batter as they set in the oven.
- Butter
- Creamed with sugar, it traps air and gives the cake a tender, rich crumb.
- Flour
- Provides the structure that holds the cake together as it bakes.
- Raisins
- Dried fruit that adds sweetness, moisture and chewy texture to the cake.
- Molasses
- Adds sweetness, moisture and a deep, dark flavour to the batter.
- Baking soda
- Reacts with the acidic molasses and wine to help the cake rise.
The step that matters
Adding the flour and baking soda. Beating the flour in thoroughly develops gluten, which can toughen the cake, while under-mixing leaves pockets of dry flour. Mixing until just combined keeps the crumb tender and evenly risen.
Swap the currant
How well each one fits the dish's main ingredients (butter, sugar, egg, raisin, molasses, cinnamon, clove):
- Vanillafits better
- Figfits better
- Applefits better
- Currantthe original
Fit is the average pairing score against butter, sugar, egg, raisin, molasses, cinnamon, clove. 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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