Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Christmas Cake
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
Cream the butter and sugar together until light and fluffy.
Add the eggs one by one, beating for 15 minutes.
Stir in the flour, currants, and a little lemon rind.
Bake
Pour the mixture into a prepared cake pan.
Bake in a moderate oven at 350°F (175°C) until done.
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 + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Currant + buttertop 17% of all pairsSmell alikemoderateCooked together7,856 recipes
Shared aroma: isoamyl acetate (banana, pear).
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
- Creaming with sugar traps air, giving the cake a light, tender crumb.
- Eggs
- Beaten in, they add structure and help the cake set as it bakes.
- Flour
- Provides the main structure that holds the cake together as it sets.
- Sugar
- Creamed with the butter, it aids aeration and adds sweetness and browning.
- Currants
- Add chewy pieces of fruit and sweetness throughout the cake.
The step that matters
Beating the eggs in one by one. Adding eggs gradually lets each one emulsify into the creamed butter and sugar. Adding them too fast can cause the batter to curdle, which may make the final cake dense.
Swap the currant
How well each one fits the dish's main ingredients (egg, butter, flour, sugar, lemon):
- Raisinfits better
- Vanillafits better
- Figfits better
- Currantthe original
Fit is the average pairing score against egg, butter, flour, sugar, lemon. 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 christmas cake recipes
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Lemon Sherbet103 recipes
Red Currant Jelly65 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.