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Dessert

Currant Cake

A sweet cake made with butter, sugar, currants, eggs, flour, brandy, and candied citrus.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Currant and brandy 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 ↓

Currant Cake

Ingredients

Directions

Make the batter

  1. Cream the butter in a large bowl.

  2. Gradually add the sugar while beating.

  3. In a separate bowl, beat the egg whites and yolks together.

  4. Combine the eggs with the butter and sugar mixture.

  5. Fold in the flour and currants.

  6. Add the brandy and candied orange and citron, mixing until light.

Bake

  1. Pour the batter into pans and bake.

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. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Currant + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

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

  5. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Butter
Creamed with sugar, it traps air and gives the cake richness and a tender crumb.
Sugar
Sweetens the cake and, when creamed with butter, helps trap air for a lighter texture.
Eggs
Egg yolks add richness and structure, and beaten whites help the cake rise and set.
Flour
Provides the structure that holds the cake together as it bakes.
Currants
Add concentrated fruit sweetness and chewy pockets of flavour throughout the cake.
Brandy
Adds a warm aroma and flavour that deepens the taste of the fruit and cake.

The step that matters

Fold in the flour and currants. Once flour meets liquid, extra mixing develops gluten and can make the cake tough. Folding gently until just combined keeps the crumb tender and helps the currants stay evenly spread instead of sinking.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

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