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Dessert

Fruit Loaf

A loaf made with bread sponge, brown sugar, molasses, butter, sweet milk, raisins, currants, citrus peel, spices, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fruit Loaf

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the batter

  1. In a bowl, beat the eggs, butter, and brown sugar together.

  2. Add the molasses, sweet milk, raisins, currants, lemon peel, citron peel, cinnamon, cloves, and allspice.

  3. Mix in enough flour to achieve a stiff batter, similar to a fruit cake.

Bake

  1. Pour the mixture into a greased loaf pan and bake for about 1 hour or until a toothpick comes out clean.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 as they set in the oven.
Butter
Adds richness and tenderness to the crumb.
Brown sugar
Adds sweetness and moisture, and helps browning.
Molasses
Adds moisture, dark colour and deep sweetness.
Flour
Provides the structure that holds the fruit and batter together.

The step that matters

Mixing in the flour. Flour should be added until the batter is stiff but not dry. Too little leaves a loose loaf that may sink or crumble, while too much makes it dense and dry, since flour sets the structure as it bakes.

Swap the lemon

How well each one fits the dish's main ingredients (bread, sugar, molasses, butter, milk, raisin, currant):

  1. Figfits better
  2. Vanillafits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against bread, sugar, molasses, butter, milk, raisin, currant. 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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