IllustrationWhy it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 9,071 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Make the batter
Mix the flour and butter until well combined.
Add the sugar, eggs, caraway, and raisin wine.
Work the mixture well until smooth.
Bake
Pour the batter into a prepared baking pan.
Bake in the oven until golden brown.
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.
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Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Flour + raisintop 4% of all pairsAroma overlapstrongMentioned together9,071 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + winetop 5% of all pairsAroma overlapmoderateMentioned together8,517 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + raisintop 7% of all pairsAroma overlapmoderateMentioned together12,480 recipes
Shared aroma: beta-damascenone (apple, rose).
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Butter + eggtop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely 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
- Flour
- Provides the structure that holds the cake together as it bakes.
- Butter
- Adds fat for tenderness and richness, and helps the cake brown.
- Eggs
- Add structure and moisture, and help bind the batter.
- Fine sugar
- Adds sweetness and helps the crumb brown during baking.
- Raisin wine
- Adds moisture and fruity flavour to the batter.
The step that matters
Work the mixture well until smooth. Thorough mixing combines the butter, sugar and eggs into an even batter, which gives a uniform texture. Overmixing after the flour is added can develop gluten and make the cake tough, so mix until smooth without overworking it.
Flavor stand-ins for the raisin
How well each one fits the dish's main ingredients (flour, butter, sugar, egg, wine):
- Vanillabetter flavor fit
- Raisinthe original
- Lemonabout as good a flavor fit
- Figabout as good a flavor fit
Fit is the average pairing score against flour, butter, sugar, egg, wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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