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 ↓
Cheap 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.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, cream together the butter and sugar.
Add the flour, baking soda, and spices, mixing well.
Stir in the currants, raisins, and sour milk.
Finally, add the yeast and mix until combined.
Bake
Pour the batter into a greased baking pan.
Bake for about 30-40 minutes or until a toothpick comes out clean.
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.
Photo for illustrative purposes only · Contact us to use it
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).
-
Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + cinnamontop 1% of all pairsSmell alikemoderateCooked together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + cinnamontop 9% of all pairsSmell alikemoderateCooked 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
- Butter
- Creams with the sugar to add fat and tenderness to the crumb.
- All-purpose flour
- Provides the structure that holds the cake together as it bakes.
- Sugar
- Adds sweetness and helps browning while creaming in the butter.
- Sour milk
- Adds acidity and moisture to the batter.
- Baking soda
- Reacts with the acidity of the sour milk to help the cake rise.
- Yeast
- Listed as a leavening agent in the batter, adding lift as it bakes.
The step that matters
Adding the yeast last. Yeast is listed in this batter as a leavening agent, so it should be mixed in just until combined and baked promptly. Overmixing can knock out air and toughen the crumb, so the batter should be stirred gently at this stage.
Swap the currant
How well each one fits the dish's main ingredients (sugar, flour, butter, raisin, milk, cinnamon, clove):
- Vanillafits better
- Figfits better
- Applefits better
- Currantthe original
Fit is the average pairing score against sugar, flour, butter, raisin, milk, 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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