Skip to main content
Dessert

Plum Cake

A rich cake made with flour, sugar, currants, raisins, sweetmeats, spices, almonds, eggs, butter, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Plum 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. Beat the butter until creamy.

  2. Gradually add the sugar, then the yolks of the eggs and the beaten egg whites.

  3. Mix in the flour, spices, almonds, currants, raisins, and sweetmeats.

  4. Stir in the brandy.

Bake

  1. Butter a cake hoop or frame and pour in the batter.

  2. Bake for 3 to 4 hours.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 and richness as the cake sets.
Butter
Adds richness and a tender crumb through its fat content.
Flour
Forms the structure that holds the cake together as it bakes.
Loaf sugar
Adds sweetness and helps the batter brown during the long bake.
Currants
Add moisture and concentrated fruit sweetness throughout the cake.
Brandy
Adds aroma and flavour to the batter.

The step that matters

Adding the eggs gradually. Adding the sugar and eggs gradually lets the butter and sugar emulsify and hold air. Adding eggs too quickly can cause the batter to curdle or separate, which weakens the crumb.

Swap the currant

How well each one fits the dish's main ingredients (flour, sugar, raisin, nutmeg, cinnamon, mace, almond):

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

Fit is the average pairing score against flour, sugar, raisin, nutmeg, cinnamon, mace, almond. 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.

More plum cake recipes

Rich 19Pound 4 See all 152 →

You might also like

Cinnamon RollsCinnamon Rolls71 recipesBrandy PeachesBrandy Peaches68 recipesRed Currant JellyRed Currant Jelly65 recipesCinnamon CakeCinnamon Cake42 recipes