Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Fruit 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 the fruit
Boil the raisins, currants, citron, lemon peel, and cracked almonds in ½ cup of flour, ⅓ cup of brandy, and ⅓ cup of wine for about 30 minutes.
Preheat the oven to 350°F (175°C).
Make the batter
In a large bowl, cream together the butter and dark brown sugar.
Add the eggs one at a time, mixing well after each addition.
Stir in the hot water, baking soda, cassia buds, flour, mace, cinnamon, coriander seeds, allspice, cloves, and Orleans molasses.
Fold in the boiled fruit mixture.
Bake
Pour the batter into a greased dripping pan.
Bake for several hours until a toothpick inserted in the center comes out clean.
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 + almondtop 2% of all pairsSmell alikemoderateCooked together1,781 recipes
Shared aroma: 2-nonanone (fruity, floral).
-
Lemon + almondtop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Raisin + curranttop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
-
Butter + almondtop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
-
Almond + cassiatop 13% of all pairsSmell alikemoderateCooked together48 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the batter and add structure as they set during baking.
- Butter
- Adds richness and tenderness through fat creamed with the sugar.
- Dark brown sugar
- Adds sweetness, moisture, and depth of flavor from its molasses content.
- Baking soda
- Reacts with the acidic molasses to help the cake rise and lighten.
- Flour
- Forms the structure of the cake as it bakes.
- Raisins
- Add chewy texture and concentrated sweetness to the cake.
The step that matters
Folding in the boiled fruit mixture. The fruit is soaked and wet, so folding it in gently keeps the batter from deflating and spreads the fruit evenly without overmixing the flour, which would toughen the cake.
Swap the cassia
How well each one fits the dish's main ingredients (butter, sugar, raisin, currant, lemon, almond, egg):
- Cinnamonfits better
- Nutmegfits better
- Allspicefits better
- Cassiathe original
Fit is the average pairing score against butter, sugar, raisin, currant, lemon, almond, egg. 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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