|
The first cakes were made of simple ingredients and were more like bread than the cake we enjoy today. As soon as trade routes were established from the Far East, nuts, flower waters, citrus fruit, dates, figs and most importantly sugar cane were introduced to European cakes. During the Dark Ages, these coveted ingredients were only available to monks and the wealthy aristocracy. Cakes became even more delicious when Arab traders and soldiers returning from the Crusades spread the use of spices back to the Western world.
 Cakes were typically made only for special occasions due to the expense of their ingredients. Luxurious cakes were often baked for religious festivals. They combined local fresh dairy products and ingredients with expensive imported goods, such as dried fruits, spices and nuts. Often cakes were doused in alcohol to improve their flavor and to help preserve them through the winter months. These “fruitcakes” became traditional over the years for both weddings and Christmas and continue to be popular even today.
Cuisine became extremely elaborate in the 16th and 17th century Italian and French courts. Café’s and patisseries began to feature elaborate confections that were similar to the sweet treats that we love enjoy with a cup of coffee today. Afternoon tea appeared in the late 19th century as an elegant affair enjoyed between lunch and dinner. French-style fancy cakes were customary fare. By the early 20th century in America, “bake sales” and competitions at country fairs gave pastry chefs and home cooks the opportunity to try to outdo one another.
Hereafter, cakes became an essential feature on tables around the world: coffee cakes, doughnuts, fruit cakes, pound cakes, birthday cakes and of course wedding cakes!
Source: “Ultimate Cake” by Barbara Maher, 1996 DK Publishing USA |
