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Dessert

Carolina Cake

A nutty cake made with eggs, butter, sugar, milk, flour, baking powder, hickory nuts, walnuts, and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Carolina 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

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

  2. In a bowl, cream together the butter and sugar.

  3. Add the eggs and mix well.

  4. Stir in the milk and combine.

Add the flour and nuts

  1. In another bowl, mix the flour and baking powder.

  2. Gradually add the dry ingredients to the wet mixture.

  3. Fold in the hickory nuts and walnuts.

Bake

  1. Pour the batter into a greased cake pan.

  2. Bake for 30-35 minutes 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.

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

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

  2. Nuts + walnuttop 9% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + nutstop 13% of all pairs
    Smell alikemoderate
    Cooked together1,180 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

Flour
Provides the structure that sets as the cake bakes.
Butter
Adds fat for tenderness and flavor, and creaming with sugar traps air.
Eggs
Bind the batter and add structure and moisture as they set.
Sugar
Sweetens the cake and helps it brown in the oven.
Baking powder
Releases gas that makes the cake rise.
Walnuts
Add texture and a nutty flavor.

The step that matters

Gradually add the dry ingredients to the wet mixture.. Flour forms gluten when mixed, so adding it gradually and mixing only until combined keeps the batter smooth. Overmixing makes the cake tough.

Swap the nuts

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

  1. Almondfits better
  2. Pistachiofits better
  3. Macadamia nutfits better
  4. Nutsthe original

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