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 ↓
A Nice Plum 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
In a bowl, combine the flour, sugar, currants, and sliced candied lemon peel.
Beat the butter until creamy, then mix it with the dry ingredients and the milk.
Stir the ammonia into 2 tablespoons of milk and add it to the mixture, beating well until fully combined.
Bake
Pour the dough into a buttered tin and bake for 1½ to 2 hours at 350°F (175°C).
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Lemon + milktop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
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
- Flour
- Forms the structure that holds the cake together as it bakes.
- Butter
- Adds richness and tenderness, and helps the crumb feel soft.
- Sugar
- Adds sweetness and helps the crust brown as the cake bakes.
- Currants
- Provide fruity sweetness and chewy bursts throughout the cake.
- Ammonia or carbonate of soda
- Leavening agent that releases gas to lift the dough as it bakes.
- Milk
- Adds moisture and helps bind the dough into a smooth batter.
The step that matters
Stir the ammonia into the milk before adding it to the mixture. Leavening agents need to be evenly distributed through the batter to rise uniformly. Dissolving the ammonia in milk first spreads it evenly, so the cake rises without uneven pockets or dense patches.
Swap the currant
How well each one fits the dish's main ingredients (flour, butter, sugar, lemon, milk):
- Vanillafits better
- Raisinfits better
- Figfits better
- Currantthe original
Fit is the average pairing score against flour, butter, sugar, lemon, milk. 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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