Spice cake

In Medieval cuisine, a spice cake, also called spice bread, was a flavorful, sweetened yeast bread. It was typically sweetened with honey, as sugar was largely unavailable in Europe until the 1600s, and cooked over an open fire. French chefs hired by Charles II of England in the mid-1600s baked elaborate spice cakes coated in white icing. The modern spice cake, a type of butter cake or layer cake, appeared in the latter part of the 19th century. Brown sugar, molasses, and a generous quantity of dark-colored spices were used to produce a dark brown cake. By the middle of the 20th century, various kinds of spice cake were the second most popular cake flavors in the US. ==Variations==

A maple spice cake is an American variation that adds maple syrup or maple flavoring. The recipe was a New Hampshire specialty that started at the beginning of the 19th century. It often tastes like cinnamon or apple cider, and is a fall classic. Sometimes, spice cake is combined with layers of lighter colored cakes, to produce a multi-flavored, multi-colored cake. Names for this included ribbon cake, metropolitan cake, Neapolitan cake, Prince of Wales cake, and Harlequin cake. During times of food rationing or to keep costs down, spice cakes lent themselves toward replacing expensive ingredients, such as eggs and butter, with more economical choices, such as pureed fruit. Marble cake is sometimes made with spice cake for the darker colored batter. File:Spiced banana bread (49701073257).jpg|Spice cake with bananas File:Cinnamonpoundcake.JPG|Marbled spice cake File:Kruidkoek op bord met close-up.jpg|Kruidkoek File:Dutch style gingerbread loaf, cut open.jpg|Gingerbread File:Applesauce cake.jpg|Applesauce cake == Notable versions ==

• Applesauce cake • Carrot cake • Election cake • Gâteau de Sirop • Kruidkoek • Parkin • Singing hinny • Spekkoek ==See also==