spice-cake (n.)

c. 1200, "something added to food or drink to enhance the flavor, vegetable substance aromatic or pungent to the taste," also "a spice used as a medication or an alchemical ingredient," from Old French espice (Modern French épice), from Late Latin species (plural) "spices, goods, wares," in classical Latin "kind, sort" (see species). From c. 1300 as "an aromatic spice," also "spices as commodities;" from early 14c. as "a spice-bearing plant." Figurative sense of "attractive or enjoyable variation" is from 13c.; that of "slight touch or trace of something" is recorded from 1530s. Meaning "specimen, sample" is from 1790. Early druggists recognized four "types" of spices: saffron, clove, cinnamon, nutmeg.

early 13c., "flat or comparatively thin mass of baked dough," from Old Norse kaka "cake," from West Germanic *kokon- (source also of Middle Dutch koke, Dutch koek "a cake, gingerbread, dumpling," Old High German kuohho, German Kuchen "a cake, a tart"). Not believed to be related to Latin coquere "to cook," as formerly supposed. Replaced its Old English cognate, coecel.

What man, I trow ye raue, Wolde ye bothe eate your cake and haue your cake? ["The Proverbs & Epigrams of John Heywood," 1562]

Extended mid-15c. to any flat, rounded mass. Extended from early 15c. to "a light composition of flour, sugar, butter and other ingredients baked in any form." To take the cake "win all, rank first" (often ironic) is from 1847, American English; piece of cake "something easy" is from 1936.

The let them eat cake story is found in Rousseau's "Confessions," in reference to an incident c. 1740, long before Marie Antoinette, though it has been associated with her since c. 1870; it apparently was a chestnut in the French royal family that had been told of other princesses and queens before her.