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Dessert

Dough Cake

A sweet cake made from dough, currants, sugar, butter, candied peel, and egg, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Currant and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,856 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Dough Cake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Place ½ quart of dough in a basin.

  2. Wash and dry ½ lb. of currants, then pick over to remove any stones.

Mix the cake

  1. Add the currants, ½ lb. of sugar, and 1 oz. of finely chopped candied peel to the dough.

  2. Break 1 egg into the basin, add 2 oz. of butter, and mix all ingredients well.

  3. Grease a tin with dripping.

  4. Pour the mixture into the greased tin.

Bake and cool

  1. Bake in a 400°F (200°C) oven for about 40 minutes, or until a clean knife comes out of the cake clean.

  2. Turn the cake out of the tin and place it on its side against a plate until cool.

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. Currant + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Dough
Forms the base of the cake, providing the bulk and structure of the mixture.
Egg
Binds the mixture and adds structure and richness as it sets in the oven.
Sugar
Adds sweetness and helps the cake brown during baking.
Butter
Adds fat for tenderness and a rich flavour.
Currants
Add fruit sweetness and chewy texture throughout the cake.

The step that matters

Testing for doneness with a clean knife. Pulling the cake too early leaves wet batter in the centre, since the egg must set fully to hold the crumb together. A knife inserted into the middle should come out clean before the cake is removed from the oven.

Swap the currant

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

  1. Vanillafits better
  2. Lemonfits better
  3. Raisinfits better
  4. Currantthe original

Fit is the average pairing score against egg, sugar, butter. 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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