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A dead cake is a type of food that is traditionally eaten at a wake to honour the deceased individual. It is closely related to the folklore of funeral customs. The 1911 Encyclopædia Britannica states: ...in the Balkan peninsula a small bread image of the deceased is made and eaten by the survivors of the family.
A bowl of koliva, with lit candle, as part of a Serbian family feast in honor of their Patron Saint.While recipes may vary widely, the primary ingredient is wheat kernels which have been boiled until they are soft, they are drained very well and spread on a cloth to be just moist, and then sweetened with honey or sugar.
The tradition of funeral biscuits continued in Wales into the early 20th century: In some places it is the custom to send to the friends of a family, after a death, a bag of biscuits with the card of the deceased. These funeral biscuits - often small, round sponge cakes - were known as arvel bread - arvel meaning ale.
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The Dutch doed-koecks or 'dead-cakes', marked with the initials of the deceased, introduced into America in the 17th century, were long given to the attendants at funerals in old New York. The 'burial-cakes' which are still made in parts of rural England, for example Lincolnshire and Cumberland, are almost certainly a relic of sin-eating. [2]
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