Why it works: Brandy and currant are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
White 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.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
Beat the butter until creamy.
Gradually add the sifted sugar and dried sugar, mixing well.
Whisk the egg yolks and whites separately, then combine them.
Stir in the candied orange peel, mace, and brandy.
Gradually mix in the flour until fully incorporated.
Fold in the currants and powdered almonds.
Bake
Pour the batter into a prepared cake pan and bake for 2 hours.
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.
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Brandy + curranttop 7% of all pairsSmell alikelowCooked together3,057 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Mace + curranttop 12% of all pairsSmell alikelowCooked together1,791 recipes
Shared aroma: alpha-pinene (pine, turpentine).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Orange + curranttop 15% of all pairsSmell alikelowCooked together2,034 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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
- Fresh butter
- Creamed with sugar to trap air and give the cake a tender, rich texture.
- Eggs
- Whisked eggs add structure and lift, helping the batter set as it bakes.
- All-purpose flour
- Forms the structure of the cake as its proteins set during baking.
- Sugar
- Sweetens the cake and helps tenderize the crumb while creaming with butter.
- Powdered almonds
- Add richness and a moist, tender crumb along with nutty flavor.
- Currants
- Add fruity sweetness and chewy bursts of flavor throughout the cake.
The step that matters
Baking time and pan preparation. A two-hour bake is long for a batter this rich, so the cake can dry out or over-brown on top if the oven runs hot. Preparing the pan properly helps the cake release cleanly once baked.
Swap the mace
How well each one fits the dish's main ingredients (butter, sugar, egg, orange, brandy, flour, currant):
- Cinnamonfits better
- Nutmegfits better
- Allspicefits better
- Macethe original
Fit is the average pairing score against butter, sugar, egg, orange, brandy, flour, currant. 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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