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Dessert

New England Election Cake

A yeast‑leavened cake with raisins, brandy, and spices, baked after two rises.

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 ↓

New England Election Cake

Ingredients

Directions

Make the sponge

  1. Set aside 1 pint of flour for mixing with the fruit.

  2. Mix the remaining flour with warm milk until a stiff batter forms.

  3. Cream together the sugar and butter.

  4. Combine half of the creamed mixture with the batter and add the yeast.

  5. Beat the mixture thoroughly.

  6. Let the mixture rise in a warm place for several hours, preferably overnight.

Finish and bake

  1. Add the remaining butter and sugar, eggs, raisins, brandy, spices, and baking soda.

  2. Beat the mixture well.

  3. Allow it to rise again.

  4. Pour the batter into pans for baking.

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. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + macetop 10% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Forms the stiff batter structure that holds the cake together as it bakes.
Yeast
Produces gas during the long rise, leavening the batter and giving it an airy crumb.
Butter
Adds richness and tenderness to the crumb.
Eggs
Add structure, richness, and moisture to the batter.
Raisins
Add sweetness and chewy moisture throughout the cake.
Sugar
Sweetens the cake and helps brown the crust during baking.

The step that matters

Letting the batter rise. The yeast needs a warm place and enough time to produce gas; a sluggish rise leaves the cake dense. Overnight rising in a warm spot gives the yeast time to leaven the batter fully.

Swap the mace

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Clovefits better
  4. Macethe original

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