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Dessert

Honey Cake

A loaf cake made with butter, honey, sour milk, egg, lemon essence, baking soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Honey Cake

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Honey Cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. In a bowl, cream the butter and honey together.

Mix and bake

  1. Add the sour milk, well-beaten egg, lemon essence, and baking soda; mix well.

  2. Gradually add flour until you achieve a very stiff batter.

  3. Pour the batter into a loaf cake pan and bake immediately.

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Honey + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + honeytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

  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

Butter
Adds richness and a tender crumb by coating flour and carrying fat flavour.
Honey
Provides sweetness, moisture, and helps the cake brown in the oven.
Sour milk
Its acidity reacts with the baking soda to help the cake rise.
Egg
Binds the batter and adds structure as it sets in the oven.
Baking soda
Releases carbon dioxide when it meets the acid in sour milk, lifting the batter.
Flour
Forms the structure that holds the cake's shape as it bakes.

The step that matters

Pour the batter into the pan and bake immediately. Baking soda starts releasing carbon dioxide as soon as it meets the acid in the sour milk. If the batter waits, much of that gas escapes before the heat sets the structure, so the cake may rise less and turn out denser.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against butter, honey, milk, egg, flour. 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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