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Dessert

Another Pound-cake

A pound cake made with flour, sugar, butter, eggs, brandy, and citrus rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Another Pound-cake

Ingredients

Directions

Make the batter

  1. In a large bowl, cream the softened butter with a wooden spoon until it resembles thick cream.

  2. Gradually add the flour and sugar, mixing well.

  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

  4. Stir in the brandy until well combined.

Bake

  1. Pour the batter into greased tin hoops or lined baking sheets to prevent excessive browning.

  2. Optionally, fold in dried cherries, currants, pistachios, or candied peel before baking.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

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

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked 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

Butter
Creamed with sugar to trap air and give the cake a tender, rich crumb.
Eggs
Bind the batter and add structure and richness as they set in the oven.
All-purpose flour
Provides the main structure that holds the cake together as it bakes.
Sugar
Sweetens the cake and helps create a fine, even crumb when creamed with butter.
Brandy
Adds aroma and flavour and contributes a little moisture to the batter.

The step that matters

Adding the eggs one at a time. Each egg must be fully incorporated before the next is added. If the eggs go in too fast, the emulsion can break and the batter may look curdled, which can lead to a coarser, denser crumb.

Swap the orange

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

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

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