Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| abernethy | a crisp unleavened biscuit. |
| amaretti | macaroons made with bitter almonds. |
| apfelstrudel | apple strudel. |
| arepa | a usually grilled cornmeal cake served in Latin-American cuisine. |
| ashcake | a cornmeal cake. |
| baba | a kind of cake. [Fr., from Polish baba old woman]. |
| babka | a kind of coffee-cake, containing almonds, raisins, rum, orange rind. [Polish babka, little old woman]. |
| bangbelly | (Canadian) a dense cake made of cooked rice, flour, molasses, raisins, salt pork, and spices. |
| barmbrack barnbrack | an Irish currant bun. |
| biccy | biscuit. |
| bickie bikkie | biscuit. |
| biscotto | a small Italian biscuit > BISCOTTI. |
| biscuit | a small, thin, crisp cake made of unleavened dough. |
| biscuity | like a BISCUIT in texture. |
| blin | a small buckwheat pancake > BLINI, BLINIS, BLINY. |
| blintz blintze | a thin filled pancake. |
| boxty | an Irish dish of potato griddle-cakes, eaten with various fillings. |
| bridecake | rich or highly ornamented cake, to be distributed to the guests at a wedding. |
| brownie | a brown (since 1990 yellow) uniform; (a square piece of) a kind of rich, chewy chocolate cake containing nuts. |
| bun bunn | a kind of sweet roll or cake. |
| cake | a breadlike composition enriched with additions such as sugar, eggs, spices, currants, peel, etc.; (verb) to take on the consistency of cake. |
| cakey caky | with the consistency of cake > CAKIER, CAKIEST. |
| cakiness | the state of being caky. |
| canape | a small savoury biscuit. |
| carcake | a small cake baked with eggs, eaten on Shrove Tuesday in parts of Scotland. |
| cheesecake | a kind of cake having a base of pastry or biscuit crumbs, with a filling of cream cheese, sugar, eggs, flavouring. |
| chillada | in Mexican cookery, a spiced fried cake made from pureed vegetables. |
| clapbread | a kind of hard-baked oatmeal cake. |
| cookey cookie cooky | a small, flat, sweetened cake of various kinds. |
| corncake | a cake made of maize meal. |
| cracker | a thin crisp unsweetened biscuit. |
| cracknel | a hard brittle cake or biscuit. |
| creampuff | puff pastry filled with cream. |
| crispbread | a brittle, unsweetened type of biscuit. |
| croquette | a ball or cylindrical cake of minced meat, potatoes etc. |
| cruller kruller | in N. America, a type of sweet cake fried in fat. |
| crumpet | a small thick yeast cake with holes on the top, usu. eaten hot with butter. |
| cupcake | a small chocolate-topped cake. |
| dainty | a small cake. |
| dandyfunk dunderfunk | a ship's biscuit, soaked in fat and molasses and baked in a pan. |
| donut doughnut | a ring or ball of sweetened dough fried in fat; (verb) to surround a speaker to give the impression of a packed house. |
| dosa | an Indian pancake made from rice flour > DOSAI or DOSAS. |
| doughnutlike | like a doughnut. |
| dunderfunk | see DANDYFUNK. |
| eclair | a cake, described by a wistful Chambers lexicographer as 'long in shape but short in duration', with cream filling and usu. chocolate icing. |
| farl farle farthel | the quarter of a round cake of flour or oatmeal. |
| flapjack | a kind of biscuit. |
| flauta | a deep-fried corn TORTILLA. |
| florentine | a kind of biscuit packed with nuts, glacé cherries, and other preserved fruit, coated on one side with chocolate. |
| friedcake | a doughnut, a cruller. |
| fruitcake | a cake with fruit in it; a slightly mad person. |
| galette | a round, flat, sweet or savoury cake. |
| garibaldi | a biscuit with a layer of currants > GARIBALDIS. |
| gateau | cake > GATEAUS or GATEAUX. |
| genoise | a rich sponge cake. |
| gingerbread | a cake flavoured with treacle and usu. ginger. |
| gingersnap | a gingerbread biscuit. |
| girdlecake girdlescone | a kind of scone, aka drop scone. |
| gordita | a small thick TORTILLA. |
| griddlecake | a cake made on a griddle. |
| hardtack | ship's biscuit. |
| hoecake | a cake of Indian meal, water, and salt, baked before the fire or in the ashes; -- so called because often cooked on a hoe. |
| hotcake | a griddle-cake. |
| huffkin | a bun made of bread dough with extra lard. |
| jambuster | (Canadian) a jelly-filled doughnut. |
| jeon | a kind of Korean pancake. |
| jellyroll | a type of cake. |
| jumbal | a thin crisp sweet cake. |
| koeksister | a South African doughnut. |
| kruller | see CRULLER. |
| krumkake | a kind of Scandinavian biscuit. |
| kuchen | a yeast-raised coffee cake > KUCHENS. |
| kueh | any cake of Malay, Chinese or Indian origin. No —S. |
| ladyfinger | a small finger-shaped sponge cake. |
| lamington | a piece of sponge cake, coated in chocolate and coconut. [From Lord Lamington, governor of Queensland]. |
| lebkuchen | a biscuit containing honey and spices. No —S. |
| macaroon | a sweet biscuit made with egg white and ground almonds or coconut. |
| macaron | a cookie with a filling in the middle. |
| madeleine | a small, rich cake baked in a fluted, shell-shaped pan. |
| mallowpuff | in New Zealand, a white marshmallow on a biscuit base covered in chocolate. |
| meringue | a crisp, baked mixture of beaten egg whites and sugar, used as a pie topping or forming individual cakes or moulds. Not to be confused with MERENGUE, a Haitian dance. |
| millefeuille | a rich confection of thin layers of puff pastry and a filling of jam, cream, etc. |
| mooncake | a kind of Chinese pastry traditionally eaten during the Mid-Autumn Festival. |
| mosbolletjie | in S. Africa, a sweet bun made of dough leavened with grape must. |
| oatcake | a thin unleavened cake similar to a biscuit, made with oatmeal. |
| olycook olykoek olicook | a kind of American doughnut. |
| paczki | a round, filled doughnut. |
| pancake | a thin flat round cake of eggs, flour, sugar, and milk; (verb) of an aircraft, to make an emergency descent with the wheels up, flat on the belly of the plane. |
| panettone | a kind of spiced cake, usu. made with sultanas > PANETTONES or PANETTONI. |
| panforte | a kind of hard, spicy cake. |
| pappadom popadum poppadum puppodum papadam papadom papadum pappadam poppadom | a thin circle of dough fried in oil until crisp. |
| parkin perkin | a North of England ginger cake made with treacle and oatmeal. |
| parly | a gingerbread cake in biscuit form. |
| pattie patty | a little pie; a flat cake. |
| perkin | see PARKIN. |
| pikelet | a kind of thin crumpet. [Welsh (bara) pyglyd = pitchy (bread).] |
| pizzelle | an Italian sweet wafer. |
| plumcake | a cake with raisins in it. |
| popadum | see PAPPADOM. |
| poppadom | see PAPADAM. |
| poppadum | see PAPPADOM. |
| poundcake | a sweet rich cake containing a pound of each chief ingredient. |
| pretzel | a crisp salted biscuit made in a rope shape. |
| pufftaloonas puftaloon puftaloonies | a type of fried cake, eaten hot with jam, honey or sugar. PUFTALOON can take a plural PUFTALOONS; the others are plural already. |
| puppodum | see PAPPADOM. |
| queencake | a small light cake containing currants. |
| ratafia | an almond biscuit or cake. |
| rusk | a light, soft-textured sweetened biscuit; sweet raised bread dried and browned in an oven. |
| saltine | a salted cracker. |
| savarin | a cake made with yeast dough, similar to the BABA. [From Anthoine Brillat-Savarin, French politican and gourmet]. |
| scone | a flattish, usu. round or quadrant-shaped plain cake of dough without much fat, with or without currants, baked on a girdle or in an oven. |
| seedcake | a cake containing caraway seeds. |
| shortbread shortcake | a brittle crumbling biscuit of flour, butter and sugar. |
| simnel | a sweet fruit cake covered with marzipan and eaten at Easter. |
| slapjack | a flat batter cake cooked on a griddle; a flapjack; a griddlecake. |
| streusel | a crumb-like cake or pie topping > flour, sugar, butter, and nuts. [Ger. streuen, to sprinkle]. |
| sweetmeal | of biscuits, made of wholemeal and sweetened. |
| tartlet | a small tart. |
| teabread | a loaf-shaped cake containing dried fruit. |
| teacake | a small cake served with tea. |
| torte | a rich cake made of many eggs, little flour, and usually containing nuts > TORTEN or TORTES. |
| tortilla | an unleavened cake, as of maize flour, baked on a heated iron or stone. |
| traybake | a cake, pie, confection, etc baked in a shallow rectangular container before division into portions. |
| tuile | a thin cookie made with almonds. |
| vacherin | a kind of cake, layered with Chantilly cream. |
| vetkoek | a deep-fried cake, similar to a doughnut. |
| wafer | a very thin crisp cake or biscuit baked in wafer irons or wafer tongs, formerly eaten with wine; (verb) to close, fasten with an adhesive wafer. |
| waffle | a kind of cake made from batter, baked in an iron utensil of hinged halves called a waffle iron. |
| zwieback | a usu. sweetened bread that is baked and then sliced and toasted until dry and crisp. |