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Dessert

Fruit Cake, Quick

A quick fruit cake made with flour, sugar, molasses, butter, eggs, spices, raisins, dates, nuts, and citron.

From an old cookbook · modernised transcription
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fruit Cake, Quick

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Sift the flour with the baking powder.

Make the batter

  1. In a large bowl, beat together the brown sugar, molasses, and butter until smooth.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the sifted flour mixture and spices until combined.

  4. Fold in the raisins, dates, nuts, and citron.

Bake

  1. Pour the batter into a greased baking pan.

  2. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.

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 + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

All-purpose flour
Provides the main structure that sets the cake's crumb as it bakes.
Baking powder
Releases gas during baking, helping the cake rise and turn light.
Brown sugar
Adds sweetness and moisture, and helps the crumb brown and stay tender.
Molasses
Adds moisture, deep flavour, and a darker colour to the cake.
Butter
Adds fat for richness and a tender texture.
Eggs
Bind the batter and add structure as they set during baking.

The step that matters

Adding the eggs one at a time. Beating each egg in fully before the next helps the batter form a stable emulsion. Adding them all at once can cause curdling, which may make the crumb uneven.

Swap the clove

How well each one fits the dish's main ingredients (flour, sugar, molasses, butter, egg, cinnamon, nutmeg):

  1. Allspicefits about as well
  2. Cardamomfits about as well
  3. Clovethe original
  4. Gingerfits less well

Fit is the average pairing score against flour, sugar, molasses, butter, egg, cinnamon, nutmeg. 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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