Name: Christmas Cake
Ingredients: 1 lb. butter; 3 eggs; 2 lbs. flour; 5 teaspoons baking powder; 1 lb. currants, washed and dried; 1 lb. sugar; ½ cup milk

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 ↓

Christmas Cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the batter

Cream the butter in a large bowl.
Add the beaten eggs and mix well.
Stir in the flour and baking powder.
Add the currants and sugar, then mix in the milk.

Bake

Pour the mixture into a buttered cake tin.
Bake for 2 hours at 350°F (175°C), or longer if necessary.

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 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

Butter: Creams with sugar to trap air and give the cake a tender, rich crumb.
Eggs: Bind the batter and add structure and richness as they set in the oven.
Flour: Forms the main structure of the cake as its proteins set during baking.
Baking powder: Releases gas in the batter so the cake rises and becomes light.
Currants: Add chewy pockets of fruit and sweetness throughout the cake.
Sugar: Sweetens the cake and helps give it a soft, browned crust.