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Dessert

Fruit Cake

A dense baked cake made with butter, sugar, eggs, fruit, spices, molasses, and alcohol.

From an old cookbook · modernised transcription
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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

Oven, in the book's wordsA moderate oven

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

  1. Preheat the oven to 350°F (175°C).

  2. Line a large pan with two layers of heavy brown paper and lightly butter it.

Make the batter

  1. Cream the butter and gradually add the sugar, mixing until smooth.

  2. Beat the eggs until creamy and add to the butter and sugar mixture.

  3. Stir in the molasses.

  4. Sift together the flour, baking soda, and spices, then add gradually to the mixture, beating thoroughly.

  5. Stone and chop the raisins and chop the citron.

  6. Add the chopped fruit, wine, and brandy to the mixture and mix thoroughly.

Bake

  1. Pour the batter into the prepared pan and bake for 3 hours.

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.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Raisin + clovetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,070 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked 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):

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. 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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