Question: What ingredients are differnt in some cakes?
About the article "Cake", section "History".

Candidate passages:
The following is a list of types of dessert cakes by country of origin and distinctive ingredient.
The majority of cakes contain some kind of flour, egg and sugar.
These ingredients are not listed: 
Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.
Yeast cakes are the oldest and are very similar to yeast breads.
Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Cheesecakes, despite their name, aren't really cakes at all.
Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little flour added, although a flour-based or graham cracker crust may be used.
Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance.
Such cakes include the Italian/Jewish "pan di Spagna" and the French Génoise.
Highly decorated sponge cakes with lavish toppings are sometimes called "gateau"; the French word for cake.
Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder or bicarbonate of soda to provide both lift and a moist texture.
Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake) and contents (e.g.
fruitcake or flourless chocolate cake).
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter.
While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers. 
Wedding cakes can certainly range in size, from a small cake that feeds ten people, to a very large cake that will feed hundreds, all depending on the wedding.
Modern pastry chefs and cake designers use various ingredients and tools to create a cake that will reflect the personalities of the couple.
Marzipan, fondant, gum paste, buttercream, and chocolate are among some of the more popular ingredients used.
Along with ranging in size and components, cakes range in price.
Cakes are usually priced on a per-person, or per-slice, basis.
Prices usually range from a few dollars to a few hundred dollars per-person or slice, depending on the pastry chef hired to make the cake.
Wedding cakes and cake decorating in general have become a certain pop culture symbol in western society; many TV shows like Cake Boss or Amazing Wedding Cakes have become very common and are trending in today’s popular culture. 
Quick bread is any bread leavened with leavening agents other than yeast.
Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Preparing a quick bread generally involves two mixing bowls.
One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process).
In some variations, the dry ingredients are in a bowl and the wet ingredients are in a saucepan off-heat. 
Depression cake is a type of cake that was commonly made during the Great Depression.
The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain.
Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers.
A common Depression Cake is also known as "Boiled Raisin Cake," or "Milkless, Eggless, Butterless Cake."
"Boiled" refers to the boiling of raisins with the sugar and spices to make a syrup base early in the recipe.
However, some bakers do include butter.
Boiled raisin-type cakes date back at least to the American Civil War.