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Dessert

Yule Cakes

A yeast-leavened fruit cake made with flour, butter, currants, candied peel, sugar, eggs, and spices, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yule Cakes

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 dough

  1. Sift the flour and salt into a bowl.

  2. Cream the yeast with ½ teaspoon of castor sugar until liquid, then add ½ pint of lukewarm water.

  3. Pour the yeast mixture into the center of the flour and work into a dough.

  4. Cover with a cloth and place in a warm area to rise.

Mix the batter

  1. Beat the butter until creamy.

  2. Add the butter to the risen dough along with the sugar, cleaned currants, chopped candied peel, grated nutmeg, and beaten eggs. Mix everything well.

Bake and cool

  1. Fill buttered tins halfway with the mixture.

  2. Let the cakes rise again.

  3. Bake in a 350°F (175°C) oven for 1.5 to 2 hours.

  4. Turn out the cakes.

  5. Let them cool.

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 + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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
Forms the structure of the dough and sets the crumb as it bakes.
German yeast
Produces gas as it ferments, lifting the dough so the cake rises.
Butter
Adds fat for a tender texture and rich flavor.
Eggs
Bind the mixture and add richness and structure to the crumb.
Currants
Add fruit sweetness and chewy texture throughout the cake.
Moist sugar
Adds sweetness and moisture, and helps the crumb brown.

The step that matters

Let the dough rise before adding the other ingredients. Yeast needs time in a warm place to ferment and produce gas. If the dough does not rise well, the finished cake will be dense because the gas that lifts the crumb was never fully formed.

Swap the currant

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

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

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