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Dessert

Black Cake

A dense fruit cake made with raisins, currants, almonds, spices, and soaked in brandy and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and cinnamon 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 ↓

Black Cake

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream the butter and sugar together.

  2. Add the beaten eggs and mix well.

  3. In a separate bowl, combine the flour, spices, and fruits.

  4. Gradually add the dry mixture to the wet mixture and beat until light.

  5. Finally, mix in the sherry and brandy.

Bake

  1. Pour the batter into a prepared pan and bake at 300°F (150°C) for about 4 hours.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 the cake bakes.
Butter
Creams with the sugar to trap air and give the cake a tender, rich crumb.
Browned flour
Provides the structure of the cake and a deeper, toasty flavour.
Sugar
Sweetens the batter and helps it cream to a light texture.
Raisins
Add moisture and chewy sweetness throughout the cake.
Currants
Add moisture and concentrated fruit sweetness throughout the cake.

The step that matters

Gradually add the dry mixture to the wet mixture and beat until light.. Adding the dry mix gradually keeps the batter smooth and well emulsified, so it holds air and bakes evenly instead of turning dense or curdled.

Swap the clove

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Allspicefits about as well
  4. Clovethe original

Fit is the average pairing score against egg, sugar, flour, almond, butter, raisin, cinnamon. 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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