Why it works: Raisin and flour 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 ↓
Sour Milk 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
Preheat the oven to 350°F (175°C).
In a bowl, cream the butter and sugar together.
Add the egg and mix well.
Stir in the sour milk and molasses.
Make the batter
In a separate bowl, combine the flour, baking soda, and spices.
Gradually add the dry ingredients to the wet mixture, mixing until smooth.
Fold in the raisins.
Bake
Pour the batter into a greased baking pan.
Bake for 30-40 minutes or until a toothpick comes out clean.
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.
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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Raisin + molassestop 12% of all pairsSmell alikelowCooked 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
- Flour
- Provides the structure that holds the cake together as it bakes.
- Egg
- Binds the batter and adds structure as it sets.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Sugar
- Sweetens the cake and helps tenderize the crumb when creamed with butter.
- Baking soda
- Reacts with the sour milk's acid to produce gas that lifts the batter.
- Sour milk
- Its acidity activates the baking soda and adds moisture.
The step that matters
Gradually add the dry ingredients to the wet mixture, mixing until smooth.. Flour forms gluten when mixed with liquid, and overmixing makes the cake tough and dense. Mix only until the batter is smooth so the crumb stays tender.
Swap the raisin
How well each one fits the dish's main ingredients (egg, sugar, milk, flour, butter, molasses):
- Raisinthe original
- Vanillafits about as well
- Figfits less well
- Peachfits less well
Fit is the average pairing score against egg, sugar, milk, flour, butter, molasses. 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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