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Dessert

Rice Cake

A loaf cake made with all-purpose flour, ground rice, butter, sugar, eggs, flavoring, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice 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 ↓

Rice Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Grease and line a loaf cake pan with parchment paper.

Make the batter

  1. In a large bowl, cream together the butter and sugar until light and fluffy.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the flavoring and milk.

  4. In a separate bowl, combine the flour, ground rice, and baking powder.

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

  6. Pour the batter into the prepared pan.

Bake

  1. Bake for 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.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter 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
Creaming with sugar traps air and adds fat for a tender crumb.
Eggs
Bind the batter and add structure as they set during baking.
Baking powder
Releases gas in the batter, helping the cake rise.
All-purpose flour
Forms the main gluten structure that gives the cake its body.
Ground rice
Adds a fine, slightly dense texture to the crumb.
Sugar
Sweetens the cake and helps create a light, fluffy creamed base.

The step that matters

Mixing the dry ingredients into the wet mixture. Mixing only until just combined keeps the flour's gluten from overdeveloping, which would make the cake tough and dense.

“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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