Why it works: Currant and wine are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,323 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Fruit Cup Cake
Ingredients
Directions
Prepare a cup of well-floured fruit and warm it up.
Add the fruit to the cake batter last, stirring gently.
Get the cake into the oven quickly to prevent sinking.
Note: Fruit that is not floured, or is added cold, will sink.
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.
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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Currant + winetop 14% of all pairsSmell alikelowCooked together1,323 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mixed fruit
- Adds sweetness, chewy texture and flavour pockets throughout the cake.
The step that matters
Add the floured fruit last and bake quickly. Flour helps the pieces grip the batter so they are less likely to sink. Cold fruit cools the batter and can slow its set, letting the fruit drop before the cake firms.
“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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