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Dessert

Fruit Cake

A dense cake made with flour, butter, sugar, almonds, raisins, citron, brandy, lemon, eggs, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a 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 the butter in a large bowl.

  2. Beat the yolks of the eggs until light, then gradually stir in the sugar, nutmeg, grated lemon, and butter.

  3. Beat the egg whites to a stiff froth and fold them in alternately with the sifted flour, reserving ½ cup of flour for the fruit.

  4. Dissolve the baking soda in 1 teaspoon of boiling water and mix it in thoroughly.

Add fruit and bake

  1. Add the brandy, lemon juice, and fruit to the mixture.

  2. Pour the batter into a prepared cake pan and bake for 1 ½ hours at 350°F (175°C).

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. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Almond + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites add lift and airy structure, while yolks enrich the batter and help bind it.
Flour
Forms the structure that holds the cake together as it sets in the oven.
Butter
Creamed with sugar to trap air and give the cake a tender, rich texture.
Sugar
Sweetens the cake and, creamed with butter, helps give a tender crumb.
Baking soda
Reacts with the batter to produce gas that helps the cake rise and lighten.
Raisins
Add moisture and concentrated sweetness through the cake.

The step that matters

Folding in the egg whites. Whites beaten to a stiff froth trap air that lifts the batter. Folding gently and alternating with the flour keeps that air in, so the cake stays light rather than dense.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Lemonthe original

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

More fruit cake recipes

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

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