Greenlandic food traditions developed out of necessity in one of the most challenging environments on Earth. For more than a thousand years, the Inuit populations who settled Greenland relied almost entirely on hunting and fishing. Agriculture was largely impossible in the Arctic climate, so the traditional diet centered on marine mammals such as seal and whale, as well as walrus, Arctic char, seabirds, and caribou. These foods were eaten fresh, dried, frozen, or fermented depending on the season and the need for preservation during long winters.

This traditional food system remained dominant for centuries. However, contact with Europeans gradually introduced new ingredients and cooking practices. Norse settlers from Iceland first established colonies in southern Greenland around the late 10th century, bringing limited farming practices, though these settlements eventually disappeared by the 15th century.

Modern European influence began in the early 18th century. In 1721, the Danish-Norwegian missionary Hans Egede arrived in Greenland, initiating a renewed period of European presence and missionary activity. Over time, Denmark established administrative and economic control of the island. After the dissolution of the Denmark–Norway union in 1814, Greenland formally became a Danish colony. Danish trading posts and missions were established across the island, which significantly expanded contact with European goods and customs.

Through these trading networks, imported ingredients such as wheat flour, sugar, coffee, and dried fruits became increasingly available. These foods were not produced locally but were shipped from Denmark and other parts of Europe. Over the 19th and early 20th centuries, Danish-style baking began to spread through Greenlandic communities, particularly in towns where schools, churches, and trading stations operated.

One of the baked goods that became common in Greenlandic households was raisin cake. Raisins were a practical imported ingredient because they were shelf-stable and could withstand long sea voyages. In a region where fresh fruit was rarely available, dried fruit provided sweetness and flavor to baked goods. Combined with flour, butter, sugar, and eggs, raisins were incorporated into simple cakes and loaves that could be easily prepared in household kitchens.

By the late 19th and early 20th centuries, raisin cake had become part of everyday home baking in Greenland, often served alongside coffee during social visits. This reflected the growing influence of Danish food culture, which placed strong emphasis on coffee gatherings and simple baked goods.

Today, Greenlandic cuisine reflects a combination of traditional Inuit foods and imported European ingredients. Hunting and fishing remain culturally and nutritionally important, while baked goods such as raisin cake represent the lasting influence of Denmark on everyday life and food traditions in Greenland.