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Dessert

Raised Cake

A sweet raised cake made with dough, sugar, butter, milk, flour, eggs, baking soda, fruit, cinnamon, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Raised Cake

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Raised 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.

Make the batter

  1. In a large bowl, mix the raised dough with sugar and beaten butter until well combined.

  2. Add sweet milk, flour, beaten eggs, and dissolved baking soda; mix thoroughly.

  3. Fold in the prepared fruit, cinnamon, and cloves to taste.

Bake

  1. Pour the mixture into a baking tin and let it rise until very light.

  2. Bake in a preheated oven at 350°F (175°C) until a clean skewer comes out dry.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Raised dough
Provides a yeasted, airy base that gives the cake its lift and open crumb.
Butter
Adds fat for a tender crumb and rich flavor.
Eggs
Bind the batter and add structure as they set in the oven.
Baking soda
Reacts with acid in the batter to release gas, helping the cake rise and brown.
Flour
Builds the cake's structure as the batter sets during baking.
Fruit
Adds moisture, chewy texture, and natural sweetness throughout the cake.

The step that matters

Letting the batter rise until very light. Under-proofed batter bakes dense, while over-proofed batter can collapse. Rising until very light lets the dough develop gas and air cells that the oven then sets into a light crumb.

Swap the currant

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against sugar, butter, milk, flour, egg, cinnamon, clove. 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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