Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Hickoey-nut Cake
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 300°F (150°C).
In a bowl, mix the baking powder with the flour and stir well.
Make the batter
In another bowl, cream the butter and powdered sugar together.
Add the milk and vanilla extract to the butter mixture and mix well.
Gradually add the flour mixture to the wet ingredients.
Beat the egg whites until stiff and fold them into the batter.
Gently fold in the hickory nut meats.
Bake
Pour the batter into a greased cake pan and bake for 1 hour.
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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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Milk + wheattop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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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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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Wheat + vanillatop 11% of all pairsSmell alikemoderateCooked together496 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 add richness and a tender crumb.
- Egg whites
- Whipped to stiff peaks to lighten the batter and help it rise.
- Winter wheat flour
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas during baking so the cake rises.
- Powdered sugar
- Sweetens the cake and dissolves smoothly into the creamed butter.
- Hickory nut meats
- Add crunch and a rich, nutty flavor throughout the cake.
The step that matters
Fold in the stiff egg whites. Folding gently keeps the air beaten into the whites, which gives the cake its lift. Stirring hard would deflate the foam and leave a dense cake.
Swap the vanilla
How well each one fits the dish's main ingredients (sugar, butter, milk, wheat, flour, egg, meat):
- Vanillathe original
- Raisinfits about as well
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against sugar, butter, milk, wheat, flour, egg, meat. 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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