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Baking

Canadian Cake

A fruit cake made with flour, sugar, butter, eggs, candied peel, currants, fiorador, sherry, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Currant and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Canadian Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter and sugar together until soft.

  2. Beat in the eggs, one at a time.

  3. Add the chopped candied peel, currants, fiorador, and sherry to the mixture.

  4. Sift in the flour and baking powder; stir thoroughly.

  5. Turn the mixture into a large buttered cake tin.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for 45 minutes to 1 hour.

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. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Provides the structure that holds the cake together as it bakes.
Butter
Creaming with sugar traps air and adds richness and a tender crumb.
Sugar
Sweetens the cake and helps it brown while creaming aerates the batter.
Eggs
Bind the batter and add structure and lift as they set in the oven.
Baking powder
Releases gas in the batter so the cake rises in the oven.
Currants
Add fruit pieces and moisture that give chewy bites throughout the cake.

The step that matters

Beating in the eggs one at a time. Adding eggs gradually lets each one emulsify fully into the creamed butter and sugar. Adding them too quickly can cause the batter to curdle and trap less air, leading to a denser cake.

Swap the currant

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against flour, sugar, butter, egg, sherry. 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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