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Dessert

Plum Cake

A fruit cake made with plums or currants, candied peel, flour, sugar, egg, milk, and clarified fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Plum and milk work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 406 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Plum Cake

Ingredients

Directions

Prepare

  1. Combine 1 pound of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a bowl.

  2. Rub ¼ pound of clarified dripping into the flour until no lumps remain.

  3. Add ½ pound of plums or currants (washed and dried) to the flour mixture.

  4. Chop 2 ounces of candied peel into small pieces and add it to the bowl.

  5. Beat 1 egg with ½ cup of milk.

  6. Stir the egg‑milk mixture into the flour mixture until well combined.

Bake and cool

  1. Grease a tin with dripping.

  2. Pour the mixture into the tin.

  3. Bake in a preheated oven at 400°F (200°C) for about 1 hour.

  4. Turn the cake out of the tin and let it cool on its side against a plate.

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. Plum + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the structure of the cake once its starch sets during baking.
Dripping
Adds richness and a tender crumb by coating the flour with fat.
Egg
Binds the batter and helps it set into a firm, cohesive crumb.
Baking powder
Releases gas in the batter so the cake rises in the oven.
Sugar
Adds sweetness and helps the crust brown during baking.
Milk
Moistens the flour so it forms a batter that bakes through.

The step that matters

Rubbing in the dripping. Rubbing the fat into the flour until no lumps remain coats the flour particles, which limits gluten development and keeps the crumb tender rather than tough.

Swap the plum

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Plumthe original

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