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Dessert

Delicate Cake

A layered cake made with sugar, butter, flour, milk, egg whites, raisins, molasses, citron, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Delicate Cake

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 ↓

Delicate 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.

Prepare the batter

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

  2. Cream together the sugar and butter.

  3. Add the milk and egg whites, mixing well.

  4. Sift together 2½ cups flour and baking powder, then add to the mixture.

Make the filling

  1. In a separate bowl, combine ½ cup flour, raisins, citron, spices, and molasses.

  2. Take 2 large spoonfuls of the white dough and mix with the filling.

Bake and serve

  1. Layer the white dough and the filling in a baking pan.

  2. Bake until golden and set, then frost with plain frosting.

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. 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. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Raisin + molassestop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Eggs
Egg whites add structure and help the cake set as it bakes.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Butter
Adds fat for tenderness and a rich flavour to the crumb.
Molasses
Adds moisture, deep sweetness and colour to the filling.
Flour
Forms the structure of the batter and the filling.

The step that matters

Layering the white dough and the filling. The filling is dense and sticky while the batter is light. Spooning both in layers keeps the two from mixing into an even batter, so the cake bakes with distinct streaks.

Swap the raisin

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

  1. Raisinthe original
  2. Vanillafits about as well
  3. Figfits less well
  4. Peachfits less well

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