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
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sweet milk and brandy.
In another bowl, combine the flour, baking soda, mace, cinnamon, and cloves.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the currants, citron, and raisins.
Bake
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.
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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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Currant + raisintop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Currant + macetop 12% of all pairsSmell alikelowCooked 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):
- Cinnamonfits better
- Nutmegfits better
- Allspicefits better
- 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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