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Dessert

Fruit Cake

A dense cake made with butter, sugar, molasses, eggs, brandy, flour, spices, raisins, currants, and citron, steamed then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

Fruit 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

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

Make the batter

  1. In a large bowl, cream together the butter and brown sugar.

  2. Stir in the molasses and brandy.

  3. Beat in the eggs one at a time.

Add the fruit

  1. In another bowl, mix the flour, mace, raisins, currants, and citron.

  2. Rub ½ pound of flour with the fruit mixture.

  3. Combine the fruit mixture with the wet ingredients.

Steam and bake

  1. Pour the batter into a dish and steam for 2 hours.

  2. After steaming, bake for 1 hour.

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.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Molasses + raisintop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Brandy + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 recipes

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

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 fat, giving a tender crumb and moist texture.
Brown sugar
Adds sweetness and moisture, and helps the cake brown.
Molasses
Adds sweetness, dark color, and moisture with a deep flavor.
Eggs
Bind the batter and add structure as they set during cooking.
Flour
Provides the structure that holds the cake together as it sets.
Raisins
Add moisture and sweetness, and keep the cake soft as it cooks.

The step that matters

Steaming before baking. Steaming keeps this dense, fruit-heavy batter moist during the long initial cook, so the dry heat of baking can finish it without drying the crumb.

Swap the mace

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Clovefits better
  4. Macethe original

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

More fruit cake recipes

White 89Black 40Christmas 29Eggless 27Molasses 23Apple 17 See all 952 →

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