Raisin Cake

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 + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Sugar + raisintop 13% of all pairs
   Smell alikemoderate
   Cooked together12,481 recipes

   Shared aroma: beta-damascenone (apple, rose).

5. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

White sugar

Sweetens the batter and, when boiled with water, forms the syrup for the filling.

Butter

Adds fat and richness, giving the cake a tender crumb and flavor.

Flour

Provides the structure that holds the cake together as it bakes.

Baking powder

Releases gas as it heats, helping the cake rise and become light.

Egg whites

Beaten and folded in, they add lift and a light, airy texture to the batter.

Raisins

Add chewy pieces and concentrated sweetness to the filling.

The step that matters

Swap the lemon

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

1. Vanillafits better
2. Figfits better
3. Coconutfits about as well
4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, flour, egg, raisin. Candidates are from the same food group and used in at least 100 recipes.