Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fruit Cake
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.
Prepare the batter
Cream the butter and brown sugar together.
Add the eggs two at a time, mixing well after each addition.
Gradually add the sifted flour, mixing until combined.
Fold in the currants, citron peel, orange peel, and chopped raisins.
Add the mixed spices, brandy, sherry, boiled cider, and rose water, and mix well.
Steam and bake
Line a watertight tin with paper and fill it with the mixture.
Cover and steam for three hours.
Place the tin in a baking pan filled with water and bake at 350°F (175°C) for about an hour.
Bake until the cake cracks slightly or is thoroughly dry.
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.
-
Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Currant + brandytop 7% of all pairsSmell alikelowCooked together3,057 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Currant + raisintop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + brandytop 13% of all pairsSmell alikemoderateCooked together2,768 recipes
Shared aroma: beta-damascenone (apple, rose).
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 the sugar to trap air and give the cake a tender, rich crumb.
- Brown sugar
- Adds sweetness and moisture, and helps the cake brown and deepen in flavor.
- Eggs
- Provide structure and binding, and add richness and lift to the batter.
- Sifted flour
- Forms the structure that holds the dense fruit and batter together as it sets.
- Currants
- Add sweetness, moisture and chewy texture throughout the cake.
- Brandy
- Adds aroma and flavor, and helps preserve the cake's moisture.
The step that matters
Baking until thoroughly dry. Fruit cakes this dense can stay wet at the center if underbaked, which makes them gummy and prone to spoiling. Baking until the surface cracks slightly and the cake feels dry ensures it is fully set through.
Swap the orange
How well each one fits the dish's main ingredients (butter, sugar, egg, flour, currant, raisin, brandy):
- Vanillafits better
- Figfits better
- Applefits better
- Orangethe original
Fit is the average pairing score against butter, sugar, egg, flour, currant, raisin, brandy. 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 fruit cake recipes
You might also like
The 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.
Orange Bundt Cake349 recipes
Orange Cream Rice Pudding121 recipes
Orange Gelatin100 recipes
Orange Sherbet73 recipes