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 ↓
Rich 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).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sweet cream and grated nutmeg.
In a separate bowl, combine the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the raisins and currants.
Bake
Pour the batter into a greased cake pan and bake for about 1 hour or until a toothpick inserted in the center 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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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Nutmeg + raisintop 6% of all pairsSmell alikemoderateCooked together5,377 recipes
Shared aroma: alpha-terpineol (lilac, floral).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creamed with sugar to trap air, giving the cake a light, tender crumb and rich flavor.
- Sugar
- Creams with butter for aeration and adds sweetness and browning during baking.
- Flour
- Forms the structure of the cake as its proteins set during baking.
- Eggs
- Add structure, binding, and moisture as they set in the batter.
- Baking powder
- Releases gas in the batter, helping the cake rise and become airy.
- Sweet cream
- Adds moisture and richness, softening the crumb.
The step that matters
Adding the dry ingredients to the wet mixture. Mixing only until just combined keeps gluten development low, so the cake stays tender rather than tough. Overmixing after the flour is added toughens the crumb.
Swap the currant
How well each one fits the dish's main ingredients (butter, sugar, flour, cream, egg, nutmeg, raisin):
- Vanillafits better
- Figfits better
- Coconutfits better
- Currantthe original
Fit is the average pairing score against butter, sugar, flour, cream, egg, nutmeg, raisin. 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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