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Dessert

Raised Cake

A sweet cake made from bread sponge, sugar, butter, baking soda, fruit, and spices, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raised Cake

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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, combine the bread sponge and sugar.

  2. Melt the butter and add it to the mixture.

  3. Stir in the baking soda, fruit, and spices until well combined.

Bake

  1. Pour the batter into a greased cake pan and let it rise until doubled in size.

  2. Bake in a preheated oven at 350°F (175°C) until golden brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread sponge
Provides the yeasty base and structure that gives the cake its bread-like crumb.
Sugar
Adds sweetness and helps the crust brown during baking.
Butter
Adds fat for tenderness and richness in the crumb.
Baking soda
Reacts with acid in the batter to produce gas that helps the cake rise.

The step that matters

Letting the batter rise until doubled. The batter needs enough time to build gas and lift before baking. Under-proofed batter bakes dense, while over-proofed batter can collapse in the oven as its structure weakens.

“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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