fro-yo

fro-yo (countable and uncountable, plural fro-yos)


mochatine

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A small coffee-flavoured cake, typically topped with almonds


bamiyeh

Borrowed from Iranian Persian بامیه (bâmih).

A traditional sweet snack of Iran, similar to a doughnut, made from a yogurt- and starch-based dough which is fried before being dipped in syrup.


bamiyeh

The principal are beans, peas, vetches, lentils (whereof a pottage is made, which is the common food of the Nile boatmen), lupins, chick-peas, the lubia (Dolichos labia), fenugreek, mallows, the bamiyeh (Hibiscus esculentus), spinach, purslain, melookheeyeh (Corchorus olitorius), leeks, onions, garlic, celery, parsley, chicory, cress, radishes, carrots, turnips, colocasium, lettuce, cabbage, fennel, gourds and cucumbers (both of several kinds), the tomata, the egg-fruit or bádingan (black and white), caraway, coriander, cumin, aniseed, and red pepper.

1855, “Egypt”, in Thomas Stewart Traill, editor, The Encyclopaedia Britannica, page 431:

It generally consists, for the most part, of "yakhnee," or stewed meat, with chopped onions, or with a quantity of "bámiyehs," or other vegetables; "ḳáwurmeh," or a richer stew, with onions; "waraḳ maḥshee," or vine-leaves, or bits of lettuce-leaf or cabbage leaf […]

1871, Edward William Lane, An Account of the Manners and Customs of the Modern Egyptians:

Sometimes also a small piece of mutton, buffalo, camel, or goat flesh has been procured, with which the soaked bamiyehs or the viscous-juiced, spinach-like moluchieh are cooked.

1878, C. B. Klunzinger, Upper Egypt: Its People and Its Products:

The chief members of the expedition, officers, clerks, and I myself, were provided once daily with kisra and boiled bamiyeh by Arab hospitality, but the poor carriers and their belongings had to go fasting.

1890, Wilhelm Junker, Travels in Africa During the Years 1875-1886, volume 1, page 413:

Hibiscus esculentus
Hibiscus esculentus#Translingual

(obsolete) okra, Hibiscus esculentus, as grown in Egypt.


mango pudding

en-noun

mango pudding (countable and uncountable, plural mango puddings)

A pudding made with agar or gelatin, mango or mango essence, evaporated milk and sugar, of Indian origin, and commonly eaten in Southeast Asian countries.

သရက်သီးပူတင်း

pudding made with agar or gelatin and mango


fudgsicle

From a trademark: Blend of fudge + popsicle.


queen cake

To make Queens Cakes. Take a Pound of dry'd Flovver, a Pound of refin'd Sugar ſifted, and a Pound of Currans vvaſh'd, pick'd, and rubb'd clean, and a Pound of Butter vvaſh'd very vvell, and rub it into the Flovver and Sugar, vvith a little beaten Mace, and a little Orange-Flovver VVater; beat ten Eggs, but half the VVhites, vvork it all vvell together vvith your Hands, and put in the Currans; ſift over it double-refin'd Sugar, and put them immediately into a gentle Oven to bake.

1723, R[obert] Smith, “Of Pastes, Pies, Pasties, Puddings, Tansies, Cakes, Jellies, &c.”, in Court Cookery or, The Compleat English Cook. […], part II, London: […] T[homas] Wotton, […], →OCLC, page 41:

Hal, who was waſteful even in his good-nature, threw a whole queen-cake to the dog, who ſwallowed it for a ſingle mouthful. […] [H]e ate and ate, as he walked along, till at laſt he ſtopped, and ſaid, "This bun taſtes ſo bad after the queen-cakes, I can't bear it!"

1800, Maria Edgeworth, “The Waste Not, Want Not; or, Two Strings to Your Bow.”, in The Parent’s Assistant, or Stories for Children. […], 3rd edition, volume V, London: […] J[oseph] Johnson, […], by G[eorge] Woodfall, […], →OCLC, page 148:

QUEEN CAKE. Beat one pound of butter to cream, with some rose-water, one pound of flour dried, one pound of sifted sugar, twelve eggs, beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked.

1837, [attributed to Frances Harriet Whipple Green McDougall], “Pastry, Cakes, &c.”, in The Housekeeper’s Book, […], Philadelphia, Pa.: William Marshall & Co. […], →OCLC, page 131:

I'm quite ready when I'm done eating this one queen-cake more.

1840, Frances Trollope, “Judgments Formed, and Sentiments Generated— […]”, in The Widow Married; […], volume I, London: Henry Colburn, […], →OCLC, pages 319–320:

Lily was so surprised she sat down on a warm queen's cake that happened to be near, […]

1886, Louisa M[ay] Alcott, “The Candy Country”, in Lulu’s Library, volume I, Boston, Mass.: Roberts Brothers, published 1890, →OCLC, page 52:

I will have queen cakes when you come to me!

1894 August, W[illiam] B[utler] Yeats, The Land of Heart’s Desire, 1st American edition, Chicago, Ill.: Stone & Kimball […], →OCLC, page 32:

"I'm sure my brains work better when they're lubricated with tea," declared Bess Harrison, tilting back her chair at a comfortable though rather dangerous angle, and accepting the queen-cake which Lottie Lowman offered her.

1914, Angela Brazil, “Monitress Mildred”, in The Girls of St. Cyprian’s, [France]: Culturea, published 2023, →ISBN, page 147:

CUPCAKE. It's thought these diminutive cakes [i.e., cupcakes] were inspired from the British Queen cake. This early cake was similar to the pound cake and was served individually. It is believed the spongy treats hopped across the pond and entered the American kitchen as early as 1796.

2011, Ann Treistman, “Cupcake”, in Who Put the Devil in Deviled Eggs? The Fascinating Stories behind America’s Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 27:

(cooking, dated) A soft, muffin-sized, often heart-shaped cake, particularly popular in the 18th century, containing currants and flavoured with mace and sometimes lemons or oranges, which may be topped with chocolate or shredded coconut.

herukkamuffini

small, muffin-sized, often heart-shaped cake containing currants


kolak

An Indonesian dessert made with sugar, coconut milk, and pandanus leaf.


sweetheart cake

sweetheart cake (plural sweetheart cakes)

LL-Q1860 (eng)-Flame, not lame-sweetheart cake.wav

A traditional Cantonese spiced pastry with a filling of winter melon, almond paste, and sesame.


Sachertorte

Sachertorte (plural Sachertortes or Sachertorten)

Sachertortes (plural)
Sachertorten (plural)

/ˈsɑkɚˌtɔɹt/

/ ˈzɑkɚˌtɔɹt/

From German Sachertorte, from Sacher + Torte (“cake”), named after Austrian confectioner Franz Sacher (1816–1907), who invented it in 1832.

named-after

confectioner's sugar
confectioner's sugar

A torte made of butter, eggs, confectioner's sugar, toasted breadcrumbs, spices, and chocolate, which is baked in layers, put together with apricot jam and finally frosted with chocolate.


dripping cake

en-noun

dripping cake (countable and uncountable, plural dripping cakes)

A traditional British cake made with dripping, currants and raisins.


pasticciotto

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Borrowed from Italian pasticciotto (literally “small pie”).

bor

An Italian pastry from Apulia, resembling a miniature pie, often filled with egg custard or ricotta cheese.


soutzouki

Borrowed from Greek σουτζούκι (soutzoúki), from Turkish sucuk (see also: Georgian ჩურჩხელა (čurčxela, “churchkhela”)). Doublet of sujuk.

A dry, low-fat, spicy sausage from Greece and Turkey.


basbousa

en-noun

basbousa (countable and uncountable, plural basbousas)

bor

Arabic بسبوسة

A traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup which may also contain orange flower water or rose water.


gooseberry tart

en-noun

gooseberry tart (plural gooseberry tarts)

Cockney rhyming slang
Cockney rhyming slang


football pie

LL-Q1860 (eng)-Flame, not lame-football pie.wav

A Scotch pie or meat pie sold at football stadiums.


xuixo

A viennoiserie pastry filled with crema catalana, from Girona in Catalonia, Spain.


yurla

A Tibetan pastry, consisting of butter added to wheat flour and cooked into a paste


milk toast

milk toast (countable and uncountable, plural milk toasts)

A food consisting of toasted bread in warm milk, typically with sugar and butter, but which also may contain other ingredients.


cruffin

"There are cruffins," I said, finally picking one up for myself. "We're not going anywhere."

For something lighter, the Chelsea buns are delightfully sticky, and you can also get your hands on a cruffin (yes, part croissant, part sourdough, part muffin).

I've given up on finding the next hot hybrid; the world doesn't need more cruffins or sconssants or any other Frankenpastry.

A pastry combining characteristics of a croissant and a muffin.


Dobos torte

Named after its inventor, Hungarian confectioner József C. Dobos.

A Hungarian sponge cake layered with chocolate buttercream and topped with caramel.


Smith Island cake

Smith Island cake (plural Smith Island cakes)

An iced cake from Smith Island, Maryland, with numerous thin layers filled with creme, frosting and/or crushed candy bars.


Doberge cake

Doberge cake (countable and uncountable, plural Doberge cakes)

The cake and its name are Frenchifications by New Orleans baker Beulah Levy Ledner of the Dobos torte, named for its creator, Hungarian József Dobos.

Lord, my Aunt Elva was evil and I wished her dead! But I smiled sweetly instead and offered her another piece of Doberge cake.

2016, Belinda Alexandra, “Ruby”, in Southern Ruby, Sydney, N.S.W.: HarperCollinsPublishers, →ISBN, page 28:

A dessert made of alternate layers of cake and pudding, often half chocolate and half lemon, and covered with a fondant shell or poured glaze.


prinzregententorte

German Prinzregententorte, literally "prince regent's cake", after Prince Regent Luitpold.

'I am an expert of apfelstrudel, pretzels and prinzregententorte!'

2015, Clémentine Beauvais, The Royal Bake Off:

We toasted my future with schnapps and prinzregententorte, the chocolate cake that my father claimed could bring back the dead.

2015, Pamela Schoenewaldt, Under the Same Blue Sky:

For dessert we will have the prinzregententorte with the ground coffee. Also a bottle of white house wine to go with the meal.

A Bavarian torte having thin layers of sponge cake separated by chocolate buttercream, topped with apricot jam and covered in a dark chocolate glaze.

Prince Regent Luitpold
prinzregententorte


spit cake

Any of a variety of European cakes made by depositing layers of dough or batter, one at a time, onto a tapered cylindrical spit that rotates over a fire or in an oven.


Esterházy torte

Esterházy torte (plural Esterházy tortes)

Probably named after Pál Antal Esterházy de Galántha (1786–1866), a member of the Hungarian Esterházy family.

A Hungarian cake consisting of chocolate buttercream sandwiched between four or five layers of sponge cake.

Esterházy
Esterházy torte
Paul III Anton, Prince Esterházy


parliament cake

(Scotland, archaic) Gingerbread in flat slices.


kanafeh

Borrowed from Arabic كُنافة (kunāfa), itself possibly from Coptic ⲕⲉⲛⲉⲫⲓⲧⲉⲛ (kenephiten).

A Middle Eastern dessert composed of a cheese pastry soaked in syrup.


hachapuri

hachapuri (countable and uncountable, plural hachapuris)

Another delicious Georgian dish was Hachapuri. This is a kind of flat bread with soft cheese and butter in the middle, more butter melted all over the top. There are different kinds of Hachapuri, reflecting the different areas, but all of it is absolutely fantastic. People eat it as a matter of course at almost every meal.

2014 February 25, Janice N. Mau, “‘Gamarjoba’, Georgia.’”, in Samovars and Shashlik: Gems of an Overseas Adventure, Bloomington, Ind.: Balboa Press, Hay House, →ISBN, page 120:


hatchapuri

hatchapuri (countable and uncountable, plural hatchapuris)

On the breakfast table I can see the remains of: sturgeon, caviare (pink and black), blinies, cottage cheese and two other cheeses, buckwheat, hatchapuri—a bread cheese—and sour cream, hashi (stew), radishes and spring onions […]

1977, The New Review, volume 4, London: New Review Ltd., →ISSN, →OCLC, page 30:

After Varadzia had served Svobodova with sturgeon and the local delicacy, a hatchapuri—a sort of paratha stuffed with cheese—washed down with a glass of the Lomnja red wine, he sat down and took a pipe with the stranger.

1983, Isaac Asimov’s Science Fiction Magazine, volume 7, New York, N.Y.: Davis Publications, →ISSN, →OCLC, page 128:


tiropita

Borrowed from Greek τυρόπιτα (tyrópita, “cheese pie”).

A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.

τυρόπιτα

a pastry filed with a cheese-egg mixture


Depression cake

Depression cake (countable and uncountable, plural Depression cakes)

A kind of cake, common during the Depression and still baked today, that used little or no milk, butter, eggs, and sometimes sugar (as these were expensive or unobtainable).


kek lapis

Borrowed from Malay kek lapis (literally “layered cake”).

bor

A layered cake, traditionally served in Sarawak, Malaysia on special occasions.


poor man's cake

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sachima

Borrowed from Manchu ᠰᠠᠴᡳᠮᠠ (sacima, “a kind of sweet snack”).

A Chinese snack of fried batter bound together with a stiff sugar syrup, similar in structure to the Rice Krispie square.


badak berendam

Unadapted borrowing from Malay badak berendam (“glutinous rice balls in coconut sauce”), from badak (“rhinoceros”) + berendam (“the act of soaking”).

unadapted borrowing

Dessert includes traditional favourites such as badak berendam, onde-onde, bubur pulut hitam, penget keledek and assorted fruit jellies.

2014, The Sun Daily (Malaysia), Spice up buka puasa at Dorsett Grand Subang:

Local delicacies such as the desserts kuih pepena and badak berendam and the seafood dish masak asam ikan patin (Sutchi catfish cooked in tamarind gravy) were among the food served.

2016 August 7, New Straits Times Online (Malaysia), Plush heritage: A village and the river of life:

“My Commission would like you to try his favourite local dessert called Badak Berendam which literally translates to mean “Rhinos in the Bath,” he smirked.

A popular traditional dessert in Asia; glutinous rice balls loaded with grated coconut that has been cooked with palm sugar or coconut sugar, which is then submerged in coconut sauce.


kuih tart

From kuih + tart, the former word from Malay kuih, from Hokkien 粿 (kóe, “rice cake”).

Certain households prefer to stick to the old and traditional, serving popular nonya cakes and cookies such as kueh tart (pineapple tart), kueh bangkit, kuih Belanda (loveletters), kueh bolu or desserts such as agar-agar (jelly).

1977 February 6, “How can you serve something different from the traditional”, in The Straits Times, retrieved 2017-10-29:

Kueh Tart (Pineapple Tart), Kueh Belanda, Kueh Bangkit, Kueh Bulu(sic), Kueh Lapis, are typical examples.

1978 January 29, “How you can get these goodies done right...”, in The Straits Times, retrieved 2017-10-29:

Kueh tart - 25 cents each.

1984 January 15, “Start the year sweet”, in The Straits Times, retrieved 2017-10-29:

The art of making rich pastries is exemplified in diminutive Singaporean kuih tarts[.]

2011, Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, →ISBN:

(Singapore, Malaysia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Malaysia, Singapore, Indonesia, Brunei.


zalabiya

en-noun

zalabiya (usually uncountable, plural zalabiyas)

A form of jalebi, using made of eggs, flour, and milk, cooked in oil.


choco pie

Borrowed from Korean 초코파이 (chokopai), itself from English choco + pie.

We celebrated birthdays by putting out choco-pie and shrimp crackers and applauding.

2005, Park Min-Na, translated by Sarah Eunkyung Chee, Birth of Resistance, page 118:

A snack consisting of two small round layers of cake covered in chocolate with marshmallow filling.


Eskimo pie

Originally a trademark of the Eskimo Pie Corporation for a product patented in 1922, later licensed to other companies or used as a genericized trademark.

In the course of Counselor Halley's interrogations of Frank Costello this morning, the name of Eskimo pie was identified as one of the products made by Dainties Products Corp. […] Mr. Halley, I am sure, used the trademark name Eskimo pie in error simply meaning a chocolate-covered ice-cream product.

1950, United States Senate, Eighty-first Congress, Investigation of organized crime in interstate commerce, volume 7, page 1718:

Velvety-smooth vanilla ice cream – made from fresh dairy cream – coated with a special blend of mouth-watering imported chocolate. That’s Eskimo Pie, the original ice cream bar.

1958 August 4, “Eskimo Pie [advertisement]”, in LIFE, page 59:

[…]many went Phiscator's Ice Cream parlor for homemade Eskimo pies. Rose and Zora seldom got to hear the concerts as they were busy making the Eskimo pies.

1992, Kathleen Shafer, Baroda, the Story of a Small Place, page 122:

A bar of ice cream covered in chocolate, usually on a stick.


coffee cake

coffee cake (countable and uncountable, plural coffee cakes)

LL-Q1860 (eng)-Flame, not lame-coffee cake.wav

Any cake designed to be eaten with coffee.


tres leches

LL-Q1860 (eng)-Flame, not lame-tres leches.wav


shaved ice

shaved ice (countable and uncountable, plural shaved ices)

Any of various desserts that incorporate finely crushed or shaved ice and a sweet syrup.


chrusciki

(cooking) angel wings, a type of Polish pastry


kransekage

A cake constructed from a stack of rings of decreasing diameter, each made of marzipan, egg whites and sugar.


carimanola

A fried South American meat pie with cheese in a torpedo-shaped yuca fritter.


aranzada

From Sicilian aranciu, from Arabic نَارَنْج (nāranj), from Classical Persian نارنگ (nārang, “orange”), from Sanskrit नारङ्ग (nāraṅga, “orange tree”), from Dravidian.

der

A Sicilian dessert made from candied orange peel in honey and toasted almonds.


wonut

Blend of waffle + donut. First popularized in 2014 at Waffles Cafe in Chicago by owner Alex Hernandez.

Wonuts are made with a two-step cooking process, and in that way they're similar to bagels.

2015, Ellen Brown, Donut Nation: A Cross-Country Guide to America's Best Artisan Donut Shops:

(neologism) A type of waffle that uses a mix of waffle and doughnut dough, and is deep fried and decorated like a doughnut.


rasgulla

Transliteration of Hindi रसगुल्ला (rasgullā).

translit

Employees furiously pack ornate boxes containing laddoos enriched with ghee, spongy rasgula and all manner of colorful sweets, often made with dairy, sugar and nuts and sometimes topped with a layer of edible silver foil.

2022 October 17, Priya Krishna, “It’s Not Diwali Without Mithai”, in The New York Times:

A South Asian dessert made from chhena dumplings in a sugar syrup.


annin tofu

A soft, jellied dessert made of apricot kernel milk, eaten in Chinese and Japanese cuisine.


Swiss meringue

A kind of dense meringue, made by whisking over a bain-marie.


French meringue

en-noun

French meringue (plural French meringues)

The most basic kind of meringue, made with caster sugar.


Italian meringue

Italian meringue (plural Italian meringues)

A kind of stable, soft meringue, made with hot sugar syrup.


German chocolate cake

German chocolate cake (countable and uncountable, plural German chocolate cakes)

The dark chocolate used in the recipe was developed by Samuel German, an English-American chocolate maker.

(US) A layered chocolate cake filled and topped with coconut-pecan frosting.


glazed curd

A sweet snack or dessert made from curd cheese, glazed (usually with chocolate) and filled with a sweet filling such as jam; popular in the Baltic countries, Russia, Belarus and Ukraine.


black sesame soup

black sesame soup (plural black sesame soups)

A Chinese dessert in liquid form made from black sesame seeds, rice, water and sugar, typically served hot.


wine cake

“Where you bought those nice wine cakes, lady?” Darlene asked Mrs. Reilly. “They're nice and juicy.”

1963 (date written), John Kennedy Toole, A Confederacy of Dunces, London: Penguin Books, published 1980 (1981 printing), →ISBN:

Pause with me for a moment in memory lane before we dash into recipes for several of my favorite wine cakes.

1983, The Vineyard Almanac & Wine Gazetteer, page 36:

Any of various types of cake made with wine as an ingredient.


timbit

(informal, slang) Synonym of donut hole (“ball-shaped pastry”) (genericization of the Tim Hortons trademark "Timbit")


kogel mogel

An egg-based homemade dessert made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog, popular in Central and Eastern Europe, as well as in Caucasus.


ring doughnut

A doughnut with a hole in the middle, formed in the shape of a ring.


Kate and Sidney pie

Kate and Sidney pie (plural Kate and Sidney pies)

steak and kidney pie
steak and kidney pie


chess tart

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butter mochi

LL-Q1860 (eng)-Flame, not lame-buttermochi.wav

A kind of mochi cake made with butter, eaten in Hawaii.


raindrop cake

FIGURE 2-23: A piece of fruit in the raindrop cake makes it even more fun.
5. Variation: To add a piece of fruit inside the raindrop cake, fill the mold halfway and put it in the refrigerator to set for about five minutes. Then place the fruit on top, […]

2016, Kathy Ceceri, Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow, Maker Media, Inc., →ISBN, page 25:

Raindrop cakes are usually served on bamboo plates with a drizzle of black sugar syrup and a dusting of roasted soybean powder, but go ahead and use your favorite flavorings. To create the round shape, you need a mold.

2016, Kathy Ceceri, Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow, Maker Media, Inc., →ISBN, page 22:

More food trends subject to the whims of the moment are the rainbow bagel, raindrop cake, faro, party brunch, and our favorite for now, the cronut.

2017, Kevin Nelson, Foodie Snob, Rowman & Littlefield, →ISBN, page 48:

Shrugging, the twins lowered their faces in concentration over the intricate raindrop cake they were decorating. Lottie couldn't really blame them for not having more urgency about the whole thing, since neither of them had any idea […]

2019, Connie Glynn, The Lost Princess, Penguin UK, →ISBN:

Not in the center of the ooze but along the outer edge of what constituted its “legs,” there was something shiny and reflective, like an eyeball, or a fishegg pouch, or one of those clear raindrop cakes. "That's the slime's core!"

2019, Reki Kawahara, Sword Art Online Progressive 6 (light novel), Yen Press LLC, →ISBN:

A dessert made with water and agar which resembles a drop of water, sometimes with fruit suspended inside (first popular in Japan circa 2014).


slab cake

A relatively large cake from which individual portions are cut or sliced


pain aux raisins

pain aux raisins (plural pains aux raisins)

From French pain aux raisins (literally “raisin bread”).

bor

What he ate for breakfast with us changed over the years, but it was Earl Grey tea in the beginning with milk and a huge pain aux raisins – the size of a saucer – which he devoured easily.

2011 December 11, Sally Clarke, “Lucian Freud remembered by Sally Clarke”, in The Guardian:

A spiral pastry containing raisins, originating in France and often eaten for breakfast.


Lady Baltimore cake

en-noun

Lady Baltimore cake (plural Lady Baltimore cakes)

An American white layer cake with fluffy frosting and a fruit-and-nut filling.


Neapolitan wafer

Neapolitan wafer (plural Neapolitan wafers)

Coined by Josef Manner (founder of Manner, who invented this type of wafer) in 1898. The hazelnuts they used were imported from the Naples region, hence "Neapolitan".

A layered wafer biscuit usually filled with chocolate cream.


anpan

anpan (countable and uncountable, plural anpan or anpans)

From Japanese あんパン (anpan), from あん (an, “bean jam”) + パン (pan, “bread, pastry”).

Anpanman, a male hero whose head is composed of anpan—a doughy snack filled with sweet bean paste, is the central character in a children’s book (/cartoon/comic/toy) series in Japan.

1992, 91st Annual Meeting, San Francisco, California, American Anthropological Association, →ISBN, page 40:

Japanization of practice is reflected in the food used, such as the bread and anpan buns as a substitute for Korean rice cakes.

1999, Jeffry Thomas Hester, Place-Making and the Cultural Politics of Belonging in a Mixed Korean/Japanese Locale of Osaka, Japan, University of California, Berkeley, page 187:

At once, Tanuki changed himself into a little girl holding a plate with four anpan (buns filled with red bean paste)—the Tengu’s favorite food. As soon as the three Tengu saw the anpan, they rushed up to grab them.

2000, Rena Krasno, Floating Lanterns and Golden Shrines: Celebrating Japanese Festivals, Pacific View Press, →ISBN, page 46:

For those familiar with the anime “Anpanman,” the title character is so named because his head is the shape of an anpan bun.

2005, Satomi Ikezawa, translated by William Flanagan, Othello, volume 3, New York, N.Y.: Del Rey Books, →ISBN:

Anpan was a huge success and the bakery was immediately commissioned to serve the emperor’s court, which made their reputation solid. It is believed that the invention of anpan made a substantial contribution to bringing bread onto Japanese tables.

2016, Machiko Kusahara, “Proto-Media Art: Revisiting Japanese Postwar Avant-garde Art”, in Christiane Paul, editor, A Companion to Digital Art, Wiley-Blackwell, →ISBN, part I (Histories of Digital Art), page 116:

Anpan is a sweet bread filled with red bean paste (it’s what Kurtz pictures on the first page of this story). An extremely widespread snack, one of Japan’s most popular cartoon characters is Anpan Man, a superhero whose head is an anpan bun.

2017, Petos, translated by Kevin Steinbach, Interviews with Monster Girls, volume 5, Kodansha Comics, →ISBN:

Griselda returns, holding a bag full of wasabi peas and anpans. She knows I like the ones filled with custard rather than red bean, so I’m grateful she got my favorites.

2018, Peter Tieryas, Mecha Samurai Empire, New York, N.Y.: Ace, →ISBN:

He bought two anpans.

2019, Clay Boutwell, Yumi Boutwell, Japanese Reading for JLPT N5, Kotoba Inc, →ISBN:

ANPAN (BREAD WITH BEAN PASTE) / Anpan is often sold wrapped in plastic. Draw a slice of anpan to show the red bean paste filling.

2020, Six Pommes, How to Draw Almost Everything: An Illustrated Sourcebook, volume 2, Quarry Books, The Quarto Group, →ISBN, page 125:

Anpan was a sweet Japanese bun filled with anko, a yummy red-bean paste. Every time Mom took me to Tokyo Premium Bakery, I ordered one anpan to eat there, and one melon pan for later. / “Are you kidding?” I said, hope floating in my chest like a balloon. “Anpan is delicious!” […] My tongue tickled at the idea of some fresh, warm anpan, but I knew I had to keep working on my mission. “Mom loves anpan,” I said, and it wasn’t even a lie. “Can I take her some, too?”

2020, Shauna Holyoak, Kazu Jones and the Comic Book Criminal, Little, Brown and Company, →ISBN:

Although the taste of anpan is nothing like peanut butter, the two styles are sometimes compared to the smooth-vs.-chunky debate.

2020, Sumito Oowara, translated by Kumar Sivasubramanian, Keep Your Hands Off Eizouken!, volume 1, Dark Horse Comics, →ISBN, page 113, column 2:

Anpanman is a Japanese superhero who has a head made of anpan—bread (pan) filled with sweet red bean paste (anko).

2020, Hikaru Nakamura, translated by Alethea Nibley and Athena Nibley, Saint Young Men, volume 5, Kodansha Comics, →ISBN:

A young Misato brought her an anpan, her favorite pastry.

2021, D. B. Goodin, Echoes of Silence (Cyber Hunter Origins; 2), →ISBN:

FAVORITE FOOD / ANPAN / *ANPAN ARE SWEET BEAN BUNS.

2021, Nikki Asada, translated by Emily Yamada, The Springtime of My Life Began with You, volume 4, Kodansha, →ISBN:

My clearest memory involved plush toys from a certain TV series starring a character with an anpan for a head.

2022, EDA, translated by Gwendolyn Warner, Cooking with Wild Game, volume 19, J-Novel Club, →ISBN:

On my end, pastry has always been synonymous with pleasure: Once, a boyfriend in Austin insisted that his sister’s pan dulce could cure any heartache, and for a few bites of deliciousness, this was pretty much true. I’ve been healed by anpan eaten from Shimokitazawa’s just-opened bakeries, after nights spent at gay bars, because these were the first blessings we ran into.

2022 November 2, Bryan Washington, “Pecan Tarts: A Love Story”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2022-11-02:

A package of five anpan, 148 yen.

2023, FUNA, translated by Stephen Paul, Saving 80,000 Gold in Another World for My Retirement, volume 3, Kodansha, →ISBN:

A Japanese sweet roll most commonly filled with red bean paste.


green tea cake

green tea cake (countable and uncountable, plural green tea cakes)

Angela: Nothing you can do can put me in a bad mood, Mona, because tomorrow is my birthday! I'm going to have a Japanese lantern party, with sushi, and green tea cake, and a kabuki performance. Of course, I have to limit the guest list to only 100 of my closest friends, so unfortunately you two didn't make the cut.

1999, Mona the Vampire, "Red Moon Monsters" (season 1, episode 6b)

A cake flavored with powdered green tea.


bukkumi

When steamed rice cakes were served for feasts or rituals, they were shaped into small, pretty forms, such as hwajeon, pan-fried rice cakes with flower petals, juak, made with jujube and honey, and bukkumi, made with red bean.

One sweet Tteok is called Bukkumi, which is made with a glutinous rice or susu (millet) flour dough stuffed with honey, nuts, cinnamon and sweetened red bean.

2013, Mark McWilliams, Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012:

Bukkumi (Filled Crescent tteok)

2020, Jiu Chung, Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home:

A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings.


apple rose

LL-Q1860 (eng)-Flame, not lame-apple rose.wav

A kind of tart for which apple ribbons are shaped into a rose


Bath bun

From the English city of Bath, where it originated.

[H]e felt hungry, so he bought a bath bun and ate it while he strolled along.

1915, W. Somerset Maugham, chapter 103, in Of Human Bondage:

A small, round baked good, having a bread-like consistency, topped with sugar or icing and sometimes small pieces of dried or candied fruit.


princess cake

princess cake (countable and uncountable, plural princess cakes)

A Swedish layer cake with layers of airy sponge, pastry cream, and whipped cream, covered in usually green marzipan.


wacky cake

wacky cake (countable and uncountable, plural wacky cakes)

(US) A spongy, cocoa-based cake made from a batter without eggs, butter, or milk.


pop out cake

LL-Q1860 (eng)-Flame, not lame-pop out cake.wav

A construction in parties and celebrations which appears to be (and often partially consists of) a large cake, but which really conceals a person inside who will jump out to surprise the partygoers.


twelfth day cake

twelfth day cake (plural twelfth day cakes)

The three young Cookes drank tea with us, and we had a Twelfth Day cake.

1792, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 212


balushahi

Borrowed from Hindi बालूशाही (bālūśāhī).

A traditional dessert from the Indian subcontinent, somewhat resembling a glazed doughnut.


snake and pygmy pie

snake and pygmy pie (plural snake and pygmy pies)


sugar cream pie

sugar cream pie (countable and uncountable, plural sugar cream pies)

LL-Q1860 (eng)-Flame, not lame-sugar cream pie.wav

A single-crust pie with a smooth, jiggly filling made from flour, butter, salt, vanilla, cream, and brown sugar, popular especially in Indiana.


queen's pudding

queen's pudding (plural queen's puddings)


piecaken

piecaken (countable and uncountable, plural piecakens)

So, what do you have for dessert after a turducken? This year, apparently, the answer is a heaping helping of piecaken. In the spirit of stuffing things into other things, a piecaken is one or several pies baked inside a cake.

2015 November 27, James Werrell, “Some combinations are best left apart”, in The Herald, volume 144, number 331, page 7A:

They were not only combining doughnuts and muffins, but just about any other kind of food you could think of. There were piecakens (a pie baked inside a cake), brookies (brownie and cookie) and cherpumples (cherry, pumpkin and apple pie).

2016 October 27, Tracy Beckerman, “Pass me a flagel with cream cheese, please”, in Tenafly Suburbanite, page 11:

As Patrick and I carried our desserts back to our table, I said, “Seeing that you scored the last piece of piecaken, I hope you plan on sharing. Do you even know what all the layers are?” “I think the placard said lemon cake, strawberry swirl cheesecake”—he dipped his pinky in the frosting—“with lemon frosting, and on top . . .” “Strawberry pie,” I finished for him.

2021, Kathleen Bridge, A Fatal Feast, Beyond the Page Publishing, →ISBN:

In the premiere, “The South,” Hall starts the rivalry by tasking the bakers with creating a Kentucky May Day “piecaken,” with bourbon as the featured flavor.

2021 May 2, Miami Herald, volume 118, number 230, page 19T:


7 Up cake

LL-Q1860 (eng)-Flame, not lame-7 Up cake.wav

An bundt pound cake which contains 7 Up as an ingredient in the icing or the batter.


rabri

(India) Synonym of rabadi (“Indian dessert”)


angel food cake

angel food cake (countable and uncountable, plural angel food cakes)

From its light and fluffy texture, which is said to be “so light that angels could eat it and still fly without being weighted down”.

A type of light sponge cake which originated in the United States, made with whipped egg whites (which give it an aerated texture), flour, and sugar, without butter.

angel cake

a layer cake of sponge (made with butter) coloured white, pink and yellow, from Britain


sonker

(US) A kind of deep-dish cobbler (type of fruit pie) from North Carolina.


serradura

From Portuguese serradura (literally “sawdust”).

bor

A Portuguese dessert with layers of whipped cream and crumbled Marie biscuits.


sawdust pudding

Synonym of serradura (“Portuguese dessert”)


maids of honour tart

en-noun

maids of honour tart (plural maids of honour tarts)

Said to date back to Henry VIII when he witnessed some of the Queen’s maids of honour eating some cakes and demanded to taste one. He found them delicious and named them after the maids. However, there is another theory that they were named after Anne Boleyn, a maid of honour at the time, who made the cakes for Henry VIII.

A traditional English baked tart consisting of a puff pastry shell filled with curds, sometimes with jam or almonds and nutmeg.


maids of honour cake

maids of honour cake (plural maids of honour cakes)

maids of honour tart
maids of honour tart#English


kee chang

[ˈkiː˨ t͡säŋ˩]

(Singapore) Alkaline zongzi (a Chinese dessert, sometimes filled with a sweet paste)


funeral pie

So-called from the Amish custom of serving them at wakes and funerals, which developed because raisins are available year-round, unlike seasonal fruits.

Taking hold of a box of raisins, she wondered how many more funeral pies she'd be making in the future. “None,” she whispered resolutely. She spent a moment in front of her spice tins and ran her fingers across the tubs filled with sugar, flour, and nuts.

2015 April 7, Ellery Adams, Lemon Pies and Little White Lies, Penguin, →ISBN:

Tiffany helped her pack the funeral pies into the buggy. “Why are they called funeral pies again?” Tiffany asked her. Miriam sighed. She hoped Tiffany would not ask too many questions that she had already answered previously.

2017 July 7, Ruth Hartzler, Amish Romance: Amish Romance, Amish Romance Books:

“Would you make some funeral pies?” “Sure.” I turned to Eleanor and Matilda. “I'll show you how to make funeral pies.” Eleanor raised her eyebrows. “But no one has died.” The Amish ladies standing by all chuckled.

2019 July 28, Ruth Hartzler, Amish Cupcake Cozy Mystery Box Set Book 1-3: Cozy mysteries, Clean Wholesome Books, →ISBN:

(US) A sweet pie with a spiced raisin- (or sometimes dried cherry-) based filling, found in Pennsylvania Dutch cuisine.


Linzer torte

A traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top.


Japanese cake

(Philippines) imagawayaki but of a smaller serving size and are usually filled with cheese slices.


flapper pie

flapper pie (countable and uncountable, plural flapper pies)

She moved the two flapper pies and a loaf of fresh bread off the table, onto the kitchen cabinet.

1978, Robert Kroetsch, What the Crow Said, The University of Alberta Press, published 1998, →ISBN, page 66:

Maybe we ought to compare notes on a long day, have a coffee, maybe try some flapper pie.

2003, Robert Currie, Teaching Mr. Cutler, Coteau Books, →ISBN, page 155:

Sometimes he’d be paid with a case of beer, other times with a handshake or something the wife had made, a flapper pie or a sealer of canned chicken, the meat encased in jelly.

2009, Lorna Crozier, Small Beneath the Sky, Greystone Books, published 2011, →ISBN, page 30:

Come up sometime and I’ll treat you to poutine and some flapper pie.

2015, Janet Evanovich, Lee Goldberg, The Scam (A Fox and O’Hare Novel), New York, N.Y.: Bantam Books, →ISBN, page 242:

Now, put on your apron, tie back your hair, and grab your mixing bowls: it’s time for some butter and brown sugar—let’s make us some flapper pie!

2016, Karlynn Johnston, Flapper Pie and a Blue Prairie Sky: A Modern Baker’s Guide to Old-Fashioned Desserts, Appetite, →ISBN:

People would come to the food booth at the Livelong Fair day and specifically ask for Mrs. Binns’s apple or flapper pies.

2019, Lois Simmie, “Sammy’s Café”, in Finding My Way: A Memoir, Coteau Books, →ISBN, pages 108–109:

A vanilla custard pie topped with meringue (or sometimes whipped cream in South Saskatchewan).


Hoosier pie

Hoosier pie (countable and uncountable, plural Hoosier pies)


suet pudding

A boiled, steamed or baked pudding made with wheat flour and suet, often with breadcrumbs, dried or preserved fruits, and spices.


chimney cake

LL-Q1860 (eng)-Flame, not lame-chimney cake.wav

Calque of Hungarian kürtőskalács, from kürtős (“of or related to a chimney stack”) (from kürtő (“chimney stack”) + -s (adjective-forming suffix)) + kalács (“cake”).

af

A kind of long, cylindrical Hungarian pastry made from sweet yeast dough and roasted over charcoal, originating from the Székely people (kürtőskalács).


tompouce

From Dutch tompoes, from French Tom Pouce, the French translation of English Tom Thumb.

A pastry from the Netherlands resembling mille-feuille.


Lord Baltimore cake

en-noun

Lord Baltimore cake (plural Lord Baltimore cakes)

A variant of the Lady Baltimore cake, made with egg yolks instead of whites.


fern cake

The last fern cake, and you hid it, you deceitful girl!

1978, Mary Burg Whitcomb, Tee-Bo in the Great Hort Hunt, page 68:

So both of us were satisfied when she whispered "Wid ye like my pie" and sometimes it stretched to a fern cake or an eiffel tower as well.

1998, Robert L. Aitken, Not Many Noble: A Story of the Lanarkshire Coalfield, page 210:

McCoy was in a booth with a pot of tea and a fern cake in front of him, that day's Tribune open on the table.

2022, Liam McIlvanney, The Heretic, page 378:

A Scottish confection consisting of a small round iced cake with a chocolate fern traced on top.


illusion cake

A cake designed to look like some other object.


yakgwa

Perhaps no Korean dish represents the value of honey more than the ancient dessert yakgwa, a deep-fried honey cookie soaked in syrup. Yakgwa (“yak” means medicine and “gwa” means confection) is more than a vessel for coveted sweetness.

2023 September 18, Eric Kim, “The Amber Gleam of Yakgwa, South Korea’s ‘It’ Cookie”, in The New York Times, →ISSN:

A type of Korean dessert made with honey, rice wine, sesame oil, and ginger juice.


hot milk cake

hot milk cake (countable and uncountable, plural hot milk cakes)

LL-Q1860 (eng)-Flame, not lame-hot milk cake.wav

An American butter sponge cake that uses scalded milk in the batter.


bostock

bostock (countable and uncountable, plural bostocks)

To make a single portion of bostock, cut a slice of brioche ½ to ¾ inch thick.

2006, Dorie Greenspan, Baking: From My Home to Yours, New York, N.Y.: Houghton Mifflin Company, →ISBN, page 50:

It was also where I had my first taste of bostock, a French pastry originally devised as a thrifty way to use up stale brioche.

2019 July 6, Tamal Ray, “Tamal Ray’s recipe for brioche bostock”, in Katharine Viner, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 2019-07-06:

It’s walk-up only, so plan on enjoying your tarts, bostocks, sourdough loaves, and coffee (drip only; no espresso drinks) elsewhere.

2023, Trevor Felch, Denise M. Leto, Daniel Mangin, San Francisco (Fodor’s Travel), 32nd edition, →ISBN:

Stale pastries never seem to be a problem in my house, so I buy sliced brioche to make these bostocks: think of them as a hybrid of a brioche bun and an almond croissant.

2023, Rosie Steer, “[Imbolc] Marmalade Bostocks”, in Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way, London: Bloomsbury Publishing, →ISBN, page 32:

Stale brioche, spread with almond cream and sliced almonds and then baked


everlasting syllabub

everlasting syllabub (plural everlasting syllabubs)

From everlasting (“continuing indefinitely”) + syllabub, in reference to the fact that whipping the cream allowed it to stay fresh for several days.

com

A syllabub made using whipped cream and served as a dessert.


solid syllabub

From solid + syllabub, in reference to the fact that the cream was whipped into a semi-solid form.

everlasting syllabub
everlasting syllabub#English


Om Ali

en-noun

Om Ali (usually uncountable, plural Om Alis)

Borrowed from Egyptian Arabic أم علي (ʔumm ʕali, literally “Ali's mother”).

bor+

A traditional Egyptian dessert resembling bread pudding, typically made with layers of puff pastry or phyllo dough, milk, nuts (such as almonds, pistachios, or hazelnuts), and sometimes raisins or coconut. It is baked until golden and served warm, often garnished with additional nuts, powdered sugar, or whipped cream.


kichel

a sweet cracker or cookie in Jewish cuisine


bredele

(cooking) A biscuit or small cake traditionally eaten in the Christmas period in Alsace and Moselle, France.


ice scramble

en-noun

ice scramble (countable and uncountable, plural ice scrambles)

→ Tagalog: iskrambol

(Philippines) ice scramble (Filipino shaved ice dessert with banana extract, sugar, evaporated milk or condensed milk, topped with a variety of ingredients)


cream bun

LL-Q1860 (eng)-Flame, not lame-cream bun.wav


fanouropita

fanouropita (countable and uncountable, plural fanouropitas)

From Greek φανουρόπιτα (fanourópita), from Φανούριος (Fanoúrios, “Saint Phanourios”) + -ό- (-ó-, linking vowel) + πίτα (píta, “pita, pie”).

By common consent, Kyria Rena makes an extremely delicious fanouropita. […] Here, therefore, is the way to make fanouropita which, as she used to say, has to consist of 7 ingredients.

2007, Tina Zisimou, translated by Jill Pittinger, Rhodes, Rethymno: Mediterraneo Editions, →ISBN, page 78:

[T]hey cook fanouropita, a cake exchanged for the guarantee to track down lost items under the auspices of St. Fanourios, and they make votive offerings both tangible and spiritual. […] “And you started cooking! What are you making Auntie, cake?” asked Greg lightly. / “No my child, I’m preparing a fanouropita for the saint and I’m praying!” answered his aunt.

2018, Katerina Tsemperlidou, translated by Alexandra Kalapothaki, Greek Women Are Goddesses: A Modern Love Story That Highlights the Similarities Between the Goddesses of Mythology and Contemporary Greek Women, London: AKAKIA Publications, →ISBN:

[…] the fact that a fanouropita cake’s got to have either seven or nine ingredients, because they’re lucky numbers in Greece, the fact that my fanouropitas usually have seven, because I skip the nuts and raisins, but sometimes it’s nine, because I like to add brandy and olives now, sliced up thinly, […]

2019, Lucy Ellmann, Ducks, Newburyport, Norwich, Norfolk: Galley Beggar Press, →ISBN:

A Greek oil-based sweet cake, traditionally Lenten and served on Saint Phanourios’ feast day on August 27, not containing any butter or eggs so that it can be eaten on holy fasting days.


meetha paan

Unadapted borrowing from Hindi मीठा पान (mīṭhā pān, “sweet betel”), from मीठा (mīṭhā, “sweet, gentle”) + पान (pān, “betel leaf, paan”).

compound

A dessert or other sweet made with betel leaf, such as betel ice cream.


krendel

She was enjoying an early tea, with delicious new honey, thick cream, and the most tempting krendels imaginable.

1866 March, H[arriet] C[atherine] Romanoff, “Roman the Reader. (A Russian Church Consecration.)”, in The Monthly Packet of Evening Readings for Members of the English Church, volume I, part 3, London: John and Charles Mozley, […]; and Parker and Co., Oxford, page 247:

It was a resort of boatmen and pilgrims, and outside there was a notice in washed-out blue, like an old sailor’s eyes: “Tea Place;” and for those who couldn’t read, a lively painting of a teapot, cups and glasses, rolls, krendels, fish.

1911 August 20, Stephen Graham, “The White Night. Impressions of the Far North in Russia. From St. James’s Gazette.”, in The Los Angeles Times, Los Angeles, Calif., section “A Riverside Inn”, page 249, column 2:

Outside the baker’s shop, beside his printed name—printed name, by the way, often quite unintelligible to himself—is a very lively picture of white loaves and rolls, biscuits, krendels, baranki, cakes.

1911 September 30, Stephen Graham, “The Compensations of Illiteracy”, in The Living Age, seventh series, volume LII (CCLXX overall), number 3508, Boston, Mass.: The Arakelyan Press, page 881, column 1:

Оба, растроганные, пошли в дом и стали пить чай из старинных фарфоровых чашек, со сливками, с сытными, сдобными кренделями — и эти мелочи опять напомнили Коврину его детство и юность.

1917 April, Anton Chekhov, translated by Constance Garnett, “The Black Monk”, in The Lady with the Dog and Other Stories (The Tales of Chekhov; III), New York, N.Y.: The Macmillan Company, section I, pages 110–111:

Oba, rastrogannyje, pošli v dom i stali pitʹ čaj iz starinnyx farforovyx čašek, so slivkami, s sytnymi, sdobnymi krendeljami — i eti meloči opjatʹ napomnili Kovrinu jevo detstvo i junostʹ.

Нас было двадцать шесть человек — двадцать шесть живых машин, запертых в сыром подвале, где мы с утра до вечера месили тесто, делая крендели и сушки. […] Мы вставали в пять часов утра, не успев выспаться, и — тупые, равнодушные — в шесть уже садились за стол делать крендели из теста, приготовленного для нас товарищами в то время, когда мы еще спали. […] И целый день задумчиво и грустно мурлыкала кипящая вода в котле, где крендели варились, лопата пекаря зло и быстро шаркала о под печи, сбрасывая скользкие вареные куски теста на горячий кирпич.

[1920], Maxim Gorky [pseudonym; Alexey Maximovich Pyeshkov], translated by R[ochelle] S[lavyanskaia] Townsend, “Twenty-Six Men and a Girl”, in John A[lexander] Hammerton, editor, The Masterpiece Library of Short Stories: The Thousand Best Complete Tales of all Times and all Countries, volume XIII (Russian, Etc.), London: The Educational Book Company Limited, page 80:

Nas bylo dvadcatʹ šestʹ čelovek — dvadcatʹ šestʹ živyx mašin, zapertyx v syrom podvale, gde my s utra do večera mesili testo, delaja krendeli i suški. […] My vstavali v pjatʹ časov utra, ne uspev vyspatʹsja, i — tupyje, ravnodušnyje — v šestʹ uže sadilisʹ za stol delatʹ krendeli iz testa, prigotovlennovo dlja nas tovariščami v to vremja, kogda my ješče spali. […] I celyj denʹ zadumčivo i grustno murlykala kipjaščaja voda v kotle, gde krendeli varilisʹ, lopata pekarja zlo i bystro šarkala o pod peči, sbrasyvaja skolʹzkije varenyje kuski testa na gorjačij kirpič.

Tarts, Krendels, and Mazurkas are prescribed decorations for the Easter table, although they also appear on other occasions.

1941 July, Marie Alexandre Markevitch, “Ritual Dishes”, in The Epicure in Imperial Russia, San Francisco, Calif.: The Colt Press, page 92:

The next thing that caught the eye of the stranger was the universal custom, except in the case of the more expensive shops, of decorating the outside with pictures of everything sold within. The baker’s shop had loaves, bags of flour and krendels (special cakes); […]

1941 December, George Soloveytchik, “Leningrad”, in The Contemporary Review, volume CLX, London: The Contemporary Review Company Limited, […], published 1942, page 356:

КРЕНДЕЛЬ Krendel, a sort of a sweetened white loaf or cake twisted in the shape of the letter B. Сверну́ться кре́нделем. To lie in a curled position, coll.; to curl up like a krendel. Подста́вить ру́ку кре́нделем кому́. To offer o’s arm folded in the elbow (as for support), coll. Кренделя́ писа́ть (выде́лывать, выводи́ть) (нога́ми). To sway in walking (in ref. to drunken people). coll. fam.; L. to write krendels with the feet.

1967, Nicholas N[ikolayevich] Sergievsky, “Крендель”, in Idiomatic Russian: A Comprehensive Dictionary of Russian Idioms and Colloquialisms—with English Equivalents, Translations, and Explanations (IUP Paperback Library), New York, N.Y.: International Universities Press, Inc., published 1970, →LCCN, page 157:

И котомки сами развязались, / Серой пылью в комнате пыля, / И в руках стыдливо показались / Черствые ржаные кренделя.

1969, Nikolai Zabolotsky, translated by Dorian Rottenberg, “Peasant Spokesmen”, in Vladimir Ognev, Dorian Rottenberg, compilers, Fifty Soviet Poets, Moscow: Progress Publishers, published 1974, →OCLC, page 195:

I kotomki sami razvjazalisʹ, / Seroj pylʹju v komnate pylja, / I v rukax stydlivo pokazalisʹ / Čerstvyje ržanyje krendelja.

Какие же именины без сдобного кренделя, посыпанного миндалем, к утреннему чаю и без анковского пирога к вечеру?

1971, Ilya Tolstoy, translated by Ann Dunnigan, “Study. Childhood Games. ‘It’s the Architect’s Fault.’ Prokhor. Anke Cake”, in Tolstoy, My Father: Reminiscences, Chicago, Ill.: Cowles Book Company, Inc., Henry Regnery Company, →LCCN, page 54:

Kakije že imeniny bez sdobnovo krendelja, posypannovo mindalem, k utrennemu čaju i bez ankovskovo piroga k večeru?

А когда я ей сказала: «Брось их всех вон или обратись к религии: это поможет», — она меня послушала и поехала в Кронштадт, но оттуда на обратном пути купила выборгских кренделей и заехала к мерзавцу вместе чай пить, и теперь опять с коробком ходит и очень счастлива.

1987, Nikolai Leskov, translated by David McDuff, “A Winter’s Day”, in Lady Macbeth of Mtsensk and Other Stories, Harmondsworth: Penguin Books, →ISBN, page 370:

A kogda ja jej skazala: «Brosʹ ix vsex von ili obratisʹ k religii: eto pomožet», — ona menja poslušala i pojexala v Kronštadt, no ottuda na obratnom puti kupila vyborgskix krendelej i zajexala k merzavcu vmeste čaj pitʹ, i teperʹ opjatʹ s korobkom xodit i očenʹ sčastliva.

A traditional Russian pastry made from a yeast dough and shaped into a twisted or braided ring.


buchteln

From German Buchteln, plural of Buchtel.

Turn out the buchteln onto a wire rack, place another rack on top of them, and carefully invert together so they are right side up.

2004 November 30, Wolfgang Puck, “Filled doughnuts offer great Hanukkah treat”, in Globe Gazette, Mason City, Ia., →ISSN, page C2, column 3:

On a recent Friday morning, in the small, bright Cambridge apartment she shares with [David] Krejci, Schersch is making buchteln, rich, tender buns enclosing a filling of apricot jam. […] Properly made, as Schersch’s surely are, buchteln are crusty on the outside, light and fluffy inside, and not overly sweet.

2015 October 21, Jane Dornbusch, “Austrian ambassador: Ursula Schersch, a journalist from Vienna, moved to Boston and discovered a cuisine worth writing back home about”, in The Boston Globe, volume 288, number 113, Boston, Mass., →ISSN, page G7, columns 2–3:

Sit and enjoy the people-watching, and on Friday nights try the homemade buchteln: sugar-dusted splits filled with plum jam.

2018 April 13, Jennifer Walker, “Take 5: Vienna coffeehouses”, in Evening Standard, London, →ISSN, page 51, column 1:

When Mrs. [Josefine] Hawelka died a couple of weeks after Pope John Paul II, locals suspected the pontiff wanted her much-loved buchteln (marmalade-filled doughnuts) in heaven.

2024 April 7, Rick Steves, “Tasting high culture in Vienna”, in Honolulu Star-Advertiser, 143rd year, number 67, Honolulu, Haw., page D3, columns 1–2:

Sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppyseeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart.


Fanta cake

LL-Q1860 (eng)-Flame, not lame-Fanta cake.wav

A German sponge cake with Fanta as the key ingredient.


petit gâteau

From French petit gâteau (“small cake”).

A French chocolate dessert, consisting of a small cake with crunchy shell and creamy filling.


funfetti

LL-Q1860 (eng)-Flame, not lame-funfetti.wav

(US, trademark) A type of cake with rainbow colored sprinkles baked into the batter.


Cumberland pie

en-noun

Cumberland pie (countable and uncountable, plural Cumberland pies)

A dish of minced beef and vegetables topped with sliced or mashed potatoes.


sunshine cake

A cake similar to angel food cake but with egg yolk.


zelnik

zelnik (countable and uncountable, plural zelniks)

From Bulgarian and Macedonian зелник (zelnik).

bor

A zelnik, a stuffed, layered pastry, is one of the family’s favorite dishes. […] You will need a round zelnik pan — about 16 inches in diameter, about 2 inches deep and available from the Greek store in City Market — to make this Macedonian specialty.

1983 April 27, “She Shares Heritage”, in The Indianapolis News, Indianapolis, Ind., page 38, column 3:

An accomplished performer on the gaida, the proprietor would close his store in order to ‘play for the girls’ as they drank coffee and ate zelnik.

1995, Lillian Petroff, “Community Life”, in Sojourners and Settlers: The Macedonian Community in Toronto to 1940 (Ethnic and Immigration History Series), Toronto, Ont.: Multicultural History Society of Ontario; University of Toronto Press, →ISBN, pages 118–119:

Easter is a very important holiday for Eastern Christians (Pravoslavi) and is lavishly celebrated with roast lamb, Easter eggs, zelnik, sweets, breads, and much more. […] Depending on the size of the family, a variety of zelniks may be prepared and stuffed with onions, leeks or cheese (bourek). […] To celebrate the Easter holiday, Ristana recalls that each Partisan was issued a small piece of zelnik and half an egg, which was all they could afford.

2003, Chris Stefou, Oshchima: The Story of a Small Village in Western Macedonia, Toronto, Ont.: Risto Stefov Publications, pages 118, 128, and 280:

Households Rocco Monte Piano, Nono and Trieste made tomato sauce, and Household Abruzzo also made salami and preserves; household Bitola made pickles and preserves, ‘ajvar’ a special paprika relish, and because Kiril was a patisserie chef, various zelniks, and sweet delicacies such as baklava and tolumbi were prepared in the summer kitchen.

2014, Mirjana Lozanovksa, “House behaviour in the Australian suburb: consumption, migrants and their houses”, in Daniel Maudlin, Marcel Vellinga, editors, Consuming Architecture: On the Occupation, Appropriation and Interpretation of Buildings, Abingdon, Oxfordshire; New York, N.Y.: Routledge, →ISBN, part 1 (Occupations), page 53:

A traditional pastry eaten in Bulgaria and North Macedonia, composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.


medovik

A type of layer cake made with honey, of Russian origin.