The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months.
There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg. This gives them their lighter, airy texture (think angel food and sponge cake). Butter cakes on the other hand contain butter, margarine, or vegetable shortening, giving you the dense, moist cakes we know and love. There are endless variations of each of these major types.
