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Dessert

Nut Cake

A sweet cake made with butter, sugar, flour, milk, eggs, raisins, citron, citrus peels, hickory nuts, and nutmeg.

From an old cookbook · modernised transcription
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Nut 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 ↓

Nut 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the batter

  1. Cream the butter and sugar together until light and fluffy.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the sweet milk, then gradually add the flour and baking powder.

  4. Fold in the raisins, citron, lemon peel, orange peel, hickory nuts, and grated nutmeg.

Bake

  1. Pour the batter into a greased cake pan and bake for about 1 hour or until a toothpick comes out clean.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 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
Creams with sugar to trap air, giving the cake a light, tender crumb and rich flavor.
Eggs
Add structure and richness, helping the batter set and bind the fruit and nuts.
Flour
Forms the main structure of the cake as it sets in the oven.
Baking powder
Releases gas in the batter, helping the cake rise and become airy.
Sugar
Sweetens the cake and, creamed with butter, helps create a light texture.

The step that matters

Creaming the butter and sugar. Beating until light and fluffy traps air in the fat, which helps the finished cake rise evenly and stay tender. Under-creaming can leave a dense crumb.

Swap the orange

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

  1. Vanillafits better
  2. Figfits better
  3. Blackberryfits about as well
  4. Orangethe original

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