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  2. Dead-cakes - Wikipedia

    en.wikipedia.org/wiki/Dead-cakes

    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.

  3. The 1-Step Cake Frosting Tip Professional Bakers Swear By. You'll never frost a cake the same way again. Eating Well 44 minutes ago ... True Food Kitchen, with 47 U.S. locations, has become one of ...

  4. Funeral biscuit - Wikipedia

    en.wikipedia.org/wiki/Funeral_biscuit

    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. When arvel bread is passed around at a funeral each guest is expected to put a shilling on the plate. [1]

  5. The History Behind Texas Funeral Cake - AOL

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  6. Why Funeral Food Matters in the South - AOL

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  8. Soul cake - Wikipedia

    en.wikipedia.org/wiki/Soul_cake

    The ceremony also involved preparing sole cakes which were known as pice rhanna. [89] Sometimes, during the 19th century, upon receiving the soul cakes, people would "pray to God to bless the next crop of wheat". [90] Souling was known as hel solod and hel bwyd cennady meirw, "collecting the food of the messenger of the dead". This custom took ...

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