The 5 most traditional British cakes

Over centuries, Brits have developed – and eaten – a cake for every occasion. Culture Trip takes a look at 5 of the classic cakes most adored across the United Kingdom. Carrot cake

The first use of carrots as a sweetener for puddings is said to have come about in the 10th century, when resourceful Arabian chefs – short on expensive honey – would turn to the humble root vegetable to bring their desserts to life. Carrot cakes have persisted through the ages across the world, but came into prominence in the UK during World War II, where the necessity of rationing forced cake-hungry Brits to get creative with what they could grow. In the spirit of post-war abundance and abandon, the carrot cake was lifted from its gloomy appearance in the 1960s with the popularisation of cream cheese frosting – a decidedly American twist that took the classic carrot cake from earthy to decadent, and to the phenomenon we know today.

Victoria sponge

Sometimes also referred to as a victoria sandwich, this legendary sponge cake ranks high on the list of every self-respecting cake lover in Britain. Named after Queen Victoria, the sponge came to prominence with the rise of afternoon tea in the 19th century, as bourgeois and aristocratic lunchers turned to delicate sandwiches and thick wedges of cake as something to chat over with one another. The victoria sponge is perhaps the most British of cakes – a timeless classic and a crowd-pleaser that never fails to delight. Madeira cake

Named after the Portuguese island of Madeira and the cloyingly sweet dessert wine it produces, madeira cake was designed to be the perfect accompaniment for a tipple, but Britons – perhaps not wanting to drink dessert wine all the time – found a way to bring it into their everyday diet.

Recipes for madeira cake have been passed around since the 18th century, but its true popularity came with Eliza Acton – the godmother of English cookery – publishing her version in her legendary cookbook, Modern Cookery for Private Families (1845).

Shortbread

The oldest printed recipe of this quintessentially Scottish biscuit came in 1736 from Mrs McLintock’s Recipes for Cookery and Pastry-Work – one of Britain’s earliest guides to the art of pastry-making. But its origins precede the handiwork of the erstwhile Mrs McLintock – Mary, Queen of Scots was known to be enamoured with buttery shortbread biscuits, eating them with abandon throughout her reign. Nowadays, they are a must-try and a must-buy for any visitor to Scotland, but be warned: as Mary, Queen of Scots knew, they’re incredibly addictive.

Sticky toffee pudding

Surprisingly, the sticky toffee pudding is not some overhang from Elizabethan Britain, but was instead invented by a Mr Francis Coulson of Sharrow Bay, a hotel in the Lake District, in the 1970s. This saccharine sponge, often strewn with sweet chopped dates and baked in golden syrup, is said to have been inspired by a recipe for an american muffin, and has become over a very short space of time one of Britain’s most beloved desserts. Served typically with custard or vanilla ice cream, the sticky toffee pudding is a modern classic, and will no doubt stay popular for centuries to come. Theses are also 5 great ideas if your looking for a truly traditional British cake to buy or bake for the Queens jubilee over the special 4 day holiday between the 2nd and 5th June.