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Dessert

Nut Cake

A baked cake with raisins, walnuts, and a frosting made from egg white and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Nut Cake

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Nut 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the cake

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

  2. Cream together the sugar and butter.

  3. Add the eggs and mix well.

  4. Stir in the flour, milk, baking powder, raisins, and walnuts until combined.

  5. Pour the batter into a greased cake pan and bake for 30-35 minutes.

Make the frosting

  1. For the frosting, combine the egg white and powdered sugar, then add lemon juice and mix until smooth.

  2. For golden frosting, beat the egg whites and yolks together, then gradually add powdered sugar and stir until thickened.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Creams with sugar to give the cake a tender, rich texture.
Eggs
Add structure and richness to the batter as it sets while baking.
Flour
Forms the main structure of the cake as it bakes.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Walnuts
Add crunch and a nutty flavor throughout the cake.

Swap the walnut

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

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against sugar, butter, egg, flour, milk, raisin, lemon. 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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