Why it works: Butter and milk 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 ↓
Fig Loaf 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 the batter
Preheat the oven to 350°F (175°C).
In a large bowl, cream the butter and sugar together.
Add the sweet milk and mix well.
In another bowl, combine the flour and baking powder.
Gradually add the flour mixture to the butter mixture, stirring until smooth.
Fold in the egg whites until well incorporated.
Layer and bake
In a greased pan, layer the dough and chopped figs alternately.
Bake for about 45-50 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.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + figtop 9% of all pairsSmell alikemoderateCooked together1,026 recipes
Shared aroma: methyl 2-methylbutyrate (fruity, apple).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + figtop 14% of all pairsSmell alikemoderateCooked together1,192 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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 and give the cake a tender, rich crumb.
- Egg whites
- Whisked into the batter to add structure and lift as the cake bakes.
- Flour
- Forms the main structure of the cake as its proteins set in the oven.
- Baking powder
- Releases gas in the batter so the cake rises and becomes light.
- Figs
- Add moisture, sweetness and chewy pieces throughout the loaf.
- Sugar
- Sweetens the cake and helps the creamed butter hold air bubbles.
The step that matters
Layering the dough and figs. Spreading the batter and figs in alternating layers keeps the fruit distributed through the loaf. Stacking all the fig into one spot can leave it soggy and heavy, while the batter below may not bake through evenly.
Swap the fig
How well each one fits the dish's main ingredients (butter, milk, sugar, flour, egg):
- Vanillafits better
- Raisinfits better
- Figthe original
- Coconutfits about as well
Fit is the average pairing score against butter, milk, sugar, flour, 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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