Why it works: Almond and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓
White Fruit 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
Preheat the oven to 350°F (175°C).
Cream the butter and sugar together until light and fluffy.
Add the egg whites and mix well.
In a separate bowl, combine the flour and baking powder.
Make the batter
Gradually add the flour mixture to the butter mixture, alternating with the sweet milk.
Fold in the almonds, citron, and grated coconut.
Pour the batter into a greased cake pan.
Bake
Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
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.
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Almond + coconuttop 3% of all pairsSmell alikestrongCooked together1,093 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
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Almond + flourtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + coconuttop 10% of all pairsSmell alikemoderateCooked together2,648 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + almondtop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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 trap air and add richness and tender texture.
- Flour
- Provides the structure that holds the cake together as it bakes.
- Egg whites
- Add structure and help bind the batter while adding moisture.
- Baking powder
- Releases gas during baking so the cake rises and becomes light.
- Almonds
- Add nutty flavor and a dense, moist crumb to the cake.
- Citron
- Adds candied fruit flavor and chewy bits throughout the cake.
The step that matters
Folding in the almonds, citron, and coconut. Heavy add-ins can sink or cluster if the batter is overmixed or too thin, and overmixing develops gluten and toughens the crumb. Fold gently, just until evenly distributed.
Swap the coconut
How well each one fits the dish's main ingredients (butter, sugar, almond, milk, egg, flour):
- Vanillafits better
- Raisinfits better
- Figfits about as well
- Coconutthe original
Fit is the average pairing score against butter, sugar, almond, milk, egg, flour. 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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