Why it works: Flour and caraway match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,435 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Honey Cake
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.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, mix the flour and baking powder.
In another bowl, cream the butter and sugar together.
Make the batter
Add the eggs one at a time, mixing well after each addition.
Stir in the honey and caraway seeds.
Combine the wet and dry ingredients until smooth.
Pour the batter into a greased baking pan.
Bake
Bake for about 30-40 minutes or until a toothpick comes out clean.
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.
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Flour + carawaytop 6% of all pairsSmell alikestrongCooked together1,435 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + honeytop 14% of all pairsSmell alikemoderateCooked together2,327 recipes
Shared aroma: anethole (sweet, anise).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, 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
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas during baking, helping the cake rise and turn light.
- Eggs
- Add structure and richness, and help bind the batter.
- Butter
- Adds fat for tenderness and flavor in the crumb.
- Sugar
- Adds sweetness and helps the cake brown and stay moist.
- Honey
- Adds sweetness and moisture, and helps the cake stay soft.
The step that matters
Combine the wet and dry ingredients until smooth. Mixing too long develops gluten in the flour, which can make the cake tough and dense. Stop once the batter is smooth and evenly combined.
Swap the caraway
How well each one fits the dish's main ingredients (flour, egg, butter, sugar, honey):
- Cinnamonfits better
- Nutmegfits better
- Jalapenofits about as well
- Carawaythe original
Fit is the average pairing score against flour, egg, butter, sugar, honey. 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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