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Dessert

Molasses Fruit Cake

A moist fruit cake made with molasses, butter, brown sugar, spices, raisins, currants, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Molasses Fruit Cake

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream together the butter and brown sugar.

  2. Mix in the molasses and milk with the dissolved baking soda.

  3. Add the ginger, cinnamon, cloves, and nutmeg.

  4. Stir in the beaten eggs and enough flour to make a stiff batter.

  5. Fold in the floured raisins and currants.

Bake

  1. Pour the batter into a greased pan and bake at 350°F (175°C) for one 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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  5. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

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 and add richness and tender texture.
Eggs
Bind the batter and add structure as they set in the oven.
All-purpose flour
Builds the cake's structure so the stiff batter holds its shape while baking.
Baking soda
Reacts with the acidic molasses to produce gas that helps the cake rise.
Cooking molasses
Adds moisture, dark color, and a deep sweetness with mild acidity.
Raisins
Add chewy pockets of fruit sweetness throughout the cake.

The step that matters

Stir in enough flour for a stiff batter. Too little flour leaves the batter loose, so the fruit sinks and the cake spreads and bakes wet. Too much makes it dense and dry. Floured raisins and currants stay suspended in a stiff batter.

Swap the ginger

How well each one fits the dish's main ingredients (butter, sugar, molasses, milk, cinnamon, clove, nutmeg):

  1. Allspicefits better
  2. Cardamomfits better
  3. Gingerthe original
  4. Fennelfits less well

Fit is the average pairing score against butter, sugar, molasses, milk, cinnamon, clove, nutmeg. 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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