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Dessert

A Magnificent Christmas Cake

A large fruit cake made with flour, sugar, raisins, currants, citron, butter, eggs, spices, and baked for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

A Magnificent Christmas Cake

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 300°F (150°C).

  2. In a large bowl, mix the flour and baking powder.

  3. In another bowl, cream the butter and sugar together.

  4. Add the beaten eggs to the butter and sugar mixture.

  5. Combine the flour mixture with the wet ingredients.

  6. Stir in the milk, spices, and salt.

  7. Fold in the raisins, currants, and citron.

Bake and finish

  1. Pour the batter into a greased cake pan.

  2. Bake for 4 to 5 hours.

  3. Once baked, ice the cake and trim it with a holly wreath.

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

    Shared aroma: isobutyraldehyde (malty, green).

  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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Flour and butter 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

Eggs
Bind the batter and add structure and richness as they set during baking.
Butter
Creamed with sugar to trap air and add tenderness and fat for flavour.
Baking powder
Releases gas in the batter, helping the cake rise and become light.
All-purpose flour
Forms the structure of the cake as its proteins and starch set in the oven.
Granulated sugar
Sweetens the cake and helps create a tender crumb when creamed with butter.
Raisins
Add chewy texture and concentrated sweetness throughout the cake.

The step that matters

Creaming the butter and sugar. Beating butter and sugar together traps air in the fat, which helps the cake rise and gives a tender crumb. Under-creamed butter leaves a dense cake.

Swap the currant

How well each one fits the dish's main ingredients (flour, sugar, raisin, butter, egg, milk, lemon):

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

Fit is the average pairing score against flour, sugar, raisin, butter, egg, milk, 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.

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