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Dessert

Fruit Loaf

A sweet loaf made with flour, eggs, butter, molasses, brown sugar, currants, raisins, citron, mace, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 Loaf

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

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

Make the batter

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

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the molasses until fully combined.

  4. In another bowl, mix the flour, mace, and nutmeg.

  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add the fruit and bake

  1. In a separate bowl, toss the currants, raisins, and citron with the ½ pound of flour.

  2. Fold the floured fruit into the batter until evenly distributed.

  3. Pour the batter into a greased loaf pan and smooth the top.

  4. Bake for about 1 hour or until a toothpick inserted in the center 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. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

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

  3. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Molasses + raisintop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Eggs
Bind the batter and add structure as they set during baking.
Butter
Adds richness and tenderness, and creaming it with sugar traps air for lightness.
Brown sugar
Sweetens the loaf and helps keep it moist and tender.
Molasses
Adds moisture, deep flavor and color to the batter.
All-purpose flour
Provides the main structure that sets as the loaf bakes.
Currants
Supply chewy bursts of fruit sweetness throughout the loaf.

The step that matters

Fold the floured fruit into the batter gently. Flouring the fruit helps it stay suspended instead of sinking to the bottom. Stirring too vigorously develops gluten and toughens the crumb, so fold only until evenly distributed.

Swap the mace

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against flour, egg, butter, molasses, sugar, currant, 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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