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Dessert

Rich Cake

A dense, buttery cake studded with currants, sweetmeats, almonds, and flavored with brandy and orange flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rich Cake

Why it works: Nutmeg and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Rich Cake

Oven, in the book's wordsA moderate oven

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

  1. Beat the butter by hand until it resembles cream.

  2. Gradually add the sugar and then the egg yolks, mixing well.

  3. Incorporate the flour, nutmeg, sweetmeats, and pounded almonds.

  4. Fold in the egg whites and currants, then add the brandy and orange-flower water.

  5. Mix the batter for about an hour.

Bake and cool

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

  2. Butter and line a cake pan with buttered paper, then fill it about three-quarters full.

  3. Bake for three hours, then let it cool gradually at the oven's mouth.

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.

Photo for illustrative purposes only · Contact us to use it

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. Nutmeg + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rose + curranttop 11% of all pairs
    Smell alikelow
    Cooked together494 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure that holds the rich batter together as it bakes.
Fresh butter
Adds fat for a tender crumb and rich flavour.
Eggs
Provide structure and lift, with whites giving airiness to the batter.
Loaf sugar
Sweetens the cake and helps it brown during baking.
Currants
Add fruitiness and moisture throughout the cake.

The step that matters

Cool gradually at the oven's mouth. A large, dense cake baked for hours can crack or sink if removed and cooled quickly. Gradual cooling lets the structure set evenly and reduces cracking from sudden temperature change.

Swap the currant

How well each one fits the dish's main ingredients (flour, butter, rose, sugar, nutmeg, almond, egg):

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

Fit is the average pairing score against flour, butter, rose, sugar, nutmeg, almond, egg. 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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