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Dessert

Scripture Cake

A moist cake made with flour, butter, sugar, eggs, milk, honey, raisins, figs, almonds, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

Scripture 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

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

  2. In a large bowl, cream together the butter and sugar until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the honey and milk.

  5. In another bowl, combine the flour, baking powder, salt, and spices.

Make and bake the cake

  1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  2. Fold in the raisins, figs, and almonds.

  3. Pour the batter into a greased cake pan and smooth the top.

  4. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

  5. Let cool before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

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

  3. Fig + almondtop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Fig + honeytop 4% of all pairs
    Smell alikemoderate
    Cooked together228 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Butter
Creaming with sugar traps air, giving the cake a light, tender crumb.
Eggs
Provide structure and richness as they set during baking.
All-purpose flour
Forms the main structure of the cake as its proteins set with heat.
Baking powder
Releases gas during baking, helping the cake rise.
Figs
Add moisture and natural sweetness to the cake.
Raisins
Add moisture and concentrated sweetness throughout the cake.

The step that matters

Mixing the dry ingredients into the wet mixture. Mixing only until just combined keeps the batter tender. Overmixing develops gluten in the flour, which can make the cake tough and dense.

Swap the fig

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

  1. Vanillafits about as well
  2. Figthe original
  3. Coconutfits less well
  4. Peachfits less well

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