Skip to main content
Dessert

Fruit Cake

A dense cake made with brown sugar, butter, lard, sweet milk, molasses, raisins, citron, spices, and flour.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fruit Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

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

  2. In a large bowl, cream together the brown sugar, butter, and lard until smooth.

  3. Add the sweet milk and eggs, mixing well.

  4. In another bowl, combine the flour, cream of tartar, and baking soda.

  5. Gradually add the dry ingredients to the wet mixture, stirring until combined.

  6. Fold in the molasses, raisins, citron, cinnamon, cloves, and grated nutmeg.

Bake

  1. Pour the batter into a greased cake 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. 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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Bind the batter and add structure as the cake sets in the oven.
Flour
Forms the main structure that holds the cake together as it bakes.
Butter and lard
Add fat for a tender crumb and rich flavor.
Brown sugar
Adds sweetness and moisture, and helps the cake brown.
Molasses
Adds moisture, dark color, and a deep, slightly bitter sweetness.
Cream of tartar and baking soda
React together to produce gas that helps the cake rise.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding flour in portions and stirring just until combined keeps the batter smooth and limits gluten development, which keeps the crumb tender rather than tough.

Swap the raisin

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

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

Fit is the average pairing score against sugar, butter, milk, egg, flour, cream, molasses. 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.

More fruit cake recipes

You might also like