| TEABREAD | Loaf-shaped type of fruit cake served sliced and buttered (3,5) |
| TEALOAF | A dried fruitcake that is served sliced and spread with butter (3,4) |
| GENOA | Type of fruit cake originally known as pandolce (5) |
| SIMNEL | Type of fruit cake associated with Easter (6) |
| BUNDT | Ring-shaped type of cake |
| OCARINA | Egg-shaped type of flute (7) |
| PIZZA | Pie that is usually served sliced |
| OCARINAS | Egg-shaped types of flute (8) |
| ZWIEBACK | A type of sweetened bread, baked, sliced and then toasted |
| BETJEMAN | UK Poet Laureate 1972-84 who wrote A Few Late Chrysanthemums, Summoned by Bells, Diary of a Church Mouse, Trains and Buttered Toast: Selected Radio Talks and Tennis Whites and Teacakes (8) |
| PASTRAMI | Spicy, smoked beef sliced and served hot on rye bread, used to make a popular New York deli sandwich (8) |
| TEACAKES | Glazed currant buns typically served toasted and buttered (8) |
| CRUMPETS | Thick, flat savoury cakes cooked on a griddle and eaten toasted and buttered (8) |
| MARZIPAN | Almond paste applied to fruit cake under royal icing |
| BLACKBUN | Scottish fruit cake wrapped in pastry (5,3) |
| TEACAKE | Lightly spiced and sweetened yeasted fruit bun, usually served toasted and buttered (7) |
| POUNDCAKE | A rich bundt or loaf-shaped sponge quatre-quart, distinguished by being made with 1lb each of butter, eggs, flour and sugar (5,4) |
| MUFFIN | Bread-like cake typically eaten sliced, toasted and buttered or as part of eggs Benedict (6) |
| DIVAN | Sliced and baked in a casserole with broccoli and hollandaise sauce |
| DAUPHINOISE | Of potatoes, thinly sliced and baked in cream (11) |
