Why it works: Milk and butter 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 ↓
Nut Cake
Ingredients
Directions
The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make and bake the batter
In a large bowl, mix the flour, sugar, and butter until well combined.
Add the milk and eggs, and mix until smooth.
Fold in the nuts of your choice.
Pour the batter into square cake pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + nutstop 13% of all pairsSmell alikemoderateCooked together1,180 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked 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
- All-purpose flour
- Provides the main structure that holds the cake together as it bakes.
- Eggs
- Add structure and richness, and help the batter set as it bakes.
- Butter
- Adds fat for tenderness and a richer flavor in the crumb.
- Sugar
- Sweetens the cake and helps it brown and keep moisture.
- Milk
- Adds moisture and loosens the batter so it bakes evenly.
- Nuts
- Add crunch and a toasty, nutty flavor throughout the cake.
The step that matters
Bake for 25-30 minutes or until a toothpick comes out clean. Underbaking leaves wet batter in the centre that sinks or turns gummy, while overbaking dries the crumb. A toothpick test shows when the structure has set.
Swap the nuts
How well each one fits the dish's main ingredients (flour, milk, sugar, butter, egg):
- Almondfits better
- Chestnutfits better
- Milletfits better
- Nutsthe original
Fit is the average pairing score against flour, milk, sugar, butter, egg. 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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