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Dessert

Fried Cakes

Fried cakes made from a sweet dough of sugar, milk, butter, eggs, and spices, rolled and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Fried Cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fried Cakes

Ingredients

Directions

Make the dough

  1. Mix sugar, sweet milk, butter, eggs, cream of tartar, baking soda, salt, and spices in a large bowl.

  2. Gradually add flour until the dough is firm enough to roll out.

Shape and fry

  1. Roll the dough to your desired thickness and cut into shapes.

  2. Heat lard in a frying pan over medium‑high heat and fry the cakes until golden brown on both sides.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Eggs
Bind the dough and add richness and structure to the cakes.
Baking soda
Reacts with the cream of tartar to lift the dough and help the cakes rise.
Cream of tartar
Acidifies the dough so it reacts with the baking soda to produce lift.
Butter
Adds fat for tenderness and flavor in the dough.
Flour
Provides the structure that lets the dough be rolled and cut.

The step that matters

Frying the cakes until golden on both sides. Oil at medium‑high heat browns the surface quickly through the Maillard reaction. If the lard is too cool, cakes absorb grease and turn heavy; if too hot, the outside darkens before the center cooks through.

“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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