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Dessert

Raised Cake

A cake made from raised dough, sugar, butter, milk, flour, eggs, baking soda, fruit, cinnamon, and cloves.

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

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Raised 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.

Make the batter

  1. In a large bowl, mix the raised dough with sugar and beaten butter until well combined.

  2. Add sweet milk, flour, beaten eggs, and dissolved baking soda; mix until smooth.

  3. Fold in the prepared fruit, cinnamon, and cloves to taste.

Rise and bake

  1. Pour the mixture into a baking tin and let it rise until very light.

  2. Bake in a preheated oven at 350°F (175°C) until a clean toothpick comes out without dough.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Raised dough
Provides the yeasted lift and airy structure that the cake rises with.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Baking soda
Reacts with the batter to add lift and help the crumb brown.
Butter
Adds fat for tenderness and a rich, soft crumb.
Flour
Forms the main structure of the crumb as it bakes.
Sugar
Sweetens the cake and helps it brown during baking.

The step that matters

Let the cake rise until very light. The raised dough needs time to expand before baking. Under-proofed batter bakes dense, while over-proofed batter can collapse or turn coarse.

Swap the currant

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

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

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