Why it works: Raisin and cinnamon are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Bread 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.
Make the dough
Combine the light dough, sugar, lard, butter, eggs, and raisins in a large bowl.
Mix until well combined.
Let the mixture rise until light.
Bake
Preheat the oven to 350°F (175°C).
Bake until golden brown.
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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Raisin + cinnamontop 1% of all pairsSmell alikemoderateCooked together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Butter + cinnamontop 15% of all pairsSmell alikemoderateCooked together17,784 recipes
Shared aroma: anethole (sweet, anise).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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
- Eggs
- Add structure and richness, helping the cake hold together as it bakes.
- Sugar
- Adds sweetness and helps the surface turn golden brown in the oven.
- Lard and butter
- Add fat, which tenderizes the crumb and gives a richer flavor.
- Raisins
- Add pockets of sweetness and moisture throughout the cake.
The step that matters
Let the mixture rise until light. Rising lets the mixture trap air and gas, which lightens the crumb. If it is under-risen, the cake bakes up dense and heavy.
“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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