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Dessert

Fruit Cake

A dense cake made with sugar, butter, flour, eggs, raisins, citron, currants, figs, molasses, brandy, cloves, cinnamon, nutmeg, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Fruit 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.

Prepare

  1. Preheat the oven to 300°F (150°C).

Make the batter

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

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

  3. Gradually stir in the flour until fully combined.

  4. Fold in the raisins, citron, currants, figs, molasses, brandy, cloves, cinnamon, nutmeg, and mace.

Bake

  1. Pour the batter into a prepared cake pan.

  2. Bake slowly for 4 hours or until a toothpick inserted in the center comes out clean.

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 + figtop 7% of all pairs
    Smell alikemoderate
    Cooked together737 recipes

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

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Currant + figtop 11% of all pairs
    Smell alikemoderate
    Cooked together276 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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 as the cake sets in the oven.
Butter
Adds richness and tenderness, and creaming it with sugar traps air for a lighter crumb.
Flour
Forms the main structure that holds the fruit and batter together as it bakes.
Sugar
Adds sweetness and, creamed with butter, helps give the batter its light texture.
Raisins
Add moisture, sweetness and chewy texture throughout the cake.
Molasses
Adds moisture, deep sweetness and a darker color to the cake.

The step that matters

Bake slowly until the center is set. Long, low heat lets the batter set evenly without scorching the outside, while the dense fruit needs time to cook through. Test the center with a toothpick before removing the cake.

Swap the currant

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

  1. Vanillafits better
  2. Datesfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against sugar, butter, flour, egg, raisin, fig, molasses. 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.

More fruit cake recipes

White 89Black 40Christmas 29Eggless 27Molasses 23Apple 17 See all 952 →

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