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Bread

Raised Cake

A sweet yeast bread with raisins, currants, nutmeg, and cinnamon, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Raised Cake

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Raised Cake

Ingredients

Directions

Make the dough

  1. In a large bowl, combine flour, yeast, and milk to form a dough.

  2. Allow the dough to rise until very light.

Mix and bake

  1. Add sugar, butter, eggs, grated nutmeg, cinnamon, currants, and raisins to the dough, then mix well.

  2. Transfer to deep pans.

  3. Let the mixture stand for a short time to rise again before baking.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough that holds the cake together.
Yeast
Produces gas that makes the dough rise and become light.
Eggs
Add structure and richness, helping the cake set and hold its crumb.
Butter
Adds fat for tenderness and a rich texture.
Sugar
Adds sweetness and helps browning in the baked cake.
Raisins
Add sweetness, chewy texture and moisture to the cake.

The step that matters

Letting the dough rise until very light. Yeast needs enough time to produce gas and stretch the gluten network. Under-rising leaves a dense cake, while the second rise before baking helps the cake keep its lightness in the oven.

“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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