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Dessert

Fruit Cake

A sweet cake with flour, butter, sugar, eggs, milk, brandy, and dried fruits.

From an old cookbook · modernised transcription
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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 ↓

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, cream together the butter and sugar until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the sweet milk and brandy.

  5. In another bowl, combine the flour, baking soda, mace, cinnamon, and cloves.

  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  7. Fold in the currants, citron, and raisins.

Bake

  1. Pour the batter into a greased cake pan and bake for 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Currant + macetop 12% of all pairs
    Smell alikelow
    Cooked together1,791 recipes

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

Flour and butter 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

Flour
Provides the structure that holds the cake together as it bakes.
Eggs
Add structure and richness, binding the batter as they set in the oven.
Butter
Adds fat for tenderness and flavor, and helps trap air when creamed with sugar.
Sugar
Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
Baking soda
Reacts with the batter's acidity to produce gas that helps the cake rise.
Raisins
Add sweetness, moisture, and chewy texture throughout the cake.

The step that matters

Mixing the flour into the wet mixture. Adding the dry ingredients gradually and mixing only until just combined keeps the batter from overdeveloping gluten, which would make the cake tough.

Swap the mace

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Macethe original

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