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Dessert

Wedding Cake

A rich, fruit-filled cake made with butter, sugar, eggs, brandy, wine, nutmegs, mace, flour, currants, raisins, and citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Wedding 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

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

Make the batter

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

  2. Add the beaten eggs, brandy, wine, grated nutmegs, and mace; mix well.

  3. Gradually add the flour, currants, raisins, and citron; stir until combined.

  4. Pour the batter into a greased cake pan.

Bake

  1. Bake for about 2 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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Brandy + winetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Eggs
Bind the batter and add structure and richness as they set in the oven.
Butter
Adds richness and tenderness, and creaming it with sugar traps air for a lighter crumb.
Flour
Forms the main structure of the cake as its proteins set during baking.
Sugar
Sweetens the cake and helps create a tender texture when creamed with butter.
Currants
Add fruit flavor, sweetness, and moisture to the cake's crumb.

The step that matters

Gradually add the flour, currants, raisins, and citron. Adding the heavy fruit gradually and stirring only until combined keeps the batter evenly mixed and prevents overworking the flour, which would toughen the cake and let the fruit sink.

Swap the mace

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

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Clovefits better
  4. Macethe original

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