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Dessert

Fruit Cake

A sweet cake made with sugar, molasses, eggs, butter, thick milk, flour, baking soda, raisins, currants, citron, and spices.

From an old cookbook · modernised transcription
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fruit 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the batter

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

  2. In a large bowl, cream together the sugar and butter until light and fluffy.

  3. Add the molasses and eggs, mixing well.

  4. In another bowl, combine the thick milk and baking soda, then add to the mixture.

  5. Gradually stir in the flour until well combined.

Add fruit and bake

  1. Dust the raisins, currants, and citron with extra flour to prevent sinking, then fold them into the batter.

  2. Pour the batter into a greased cake pan and bake for about 1 hour or until a toothpick comes out clean.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 sets the batter into a sliceable cake crumb.
Eggs
Bind the batter and add structure as they set during baking.
Butter
Creaming with sugar traps air and adds richness and a tender crumb.
Baking soda
Reacts with the acidic thick milk and molasses to produce gas that lifts the cake.
Molasses
Adds moisture, dark color, and a deep, slightly acidic sweetness.
Raisins
Add chewy texture and sweetness distributed through the cake.

The step that matters

Dusting the fruit with flour. Fruit is heavy and sinks to the bottom of a batter. A light coating of flour helps it grip the batter so it stays suspended while the cake sets.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Currantthe original

Fit is the average pairing score against sugar, molasses, egg, butter, milk, flour, raisin. 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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