Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Favorite 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
Preheat the oven to 350°F (175°C).
Make the batter
In a large bowl, cream together the sugar and butter.
Add the beaten eggs and sweet milk, mixing well.
Sift the baking powder into the flour and gradually add to the mixture.
Fold in the chopped walnuts and lemon extract.
Bake
Pour the batter into a greased cake pan and bake for 30-40 minutes or until a toothpick 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.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Walnut + lemontop 10% of all pairsSmell alikestrongCooked together2,149 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + walnuttop 12% of all pairsSmell alikemoderateCooked together5,873 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 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
- Eggs
- Bind the batter and add structure as they set during baking.
- Baking powder
- Releases gas in the batter, helping the cake rise and become light.
- Flour
- Forms the main structure that holds the cake together as it bakes.
- Butter
- Adds fat for tender texture and richness, and helps carry flavor.
- Granulated sugar
- Sweetens the cake and helps create a tender crumb when creamed with butter.
- Chopped walnuts
- Add crunch and a toasty, nutty flavor throughout the cake.
The step that matters
Gradually adding the baking powder-flour mixture. Sifting the baking powder into the flour and adding it gradually spreads the leavening evenly, so the cake rises uniformly rather than in pockets or unevenly.
Swap the walnut
How well each one fits the dish's main ingredients (sugar, butter, egg, milk, flour, lemon):
- Almondfits better
- Pistachiofits about as well
- Milletfits about as well
- Walnutthe original
Fit is the average pairing score against sugar, butter, egg, milk, flour, 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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