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Dessert

Fried Cakes

Fried Cakes are sweet cakes made with sugar, sweet milk, eggs, butter, baking powder, flour, nutmeg, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Fried Cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fried Cakes

Ingredients

Directions

Make the dough

  1. In a bowl, mix together the sugar, sweet milk, and salt.

  2. Add the eggs and melted butter, and stir until combined.

  3. Mix in the baking powder and enough flour to form a soft dough.

  4. Grate in the nutmeg and mix well.

Fry

  1. Shape the dough into cakes and fry until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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
Add structure and richness, binding the dough together.
Baking powder
Releases gas in the dough, helping the cakes rise and turn light.
Butter
Adds fat for tenderness and flavour, and helps browning in the pan.
Flour
Forms the gluten and starch structure that gives the dough its body.
Sugar
Sweetens the dough and helps the cakes brown in the frying pan.

The step that matters

Shape the dough into cakes and fry until golden brown. The dough is soft, so it needs enough flour to hold its shape. The pan must be hot enough to brown the outside quickly, which keeps the inside from absorbing too much oil.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Jalapenofits less well
  4. Capersfits less well

Fit is the average pairing score against sugar, milk, egg, butter, 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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