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piecake (countable かつ uncountable, 複数形 piecakes)
- (rare) A combination of pie and cake.
- 1920 April 16, Howard R. Garis, “Uncle Wiggily and Alicer’s Piecake”, in The Evening Sun, volume XX, number 155, Baltimore, Md., page 10:
- “I just got up early to make a piecake.” “A piecake?” cried Uncle Wiggily, wondering whether his ears were awake yet, or half asleep. “Yes, a piecake,” said Alice. “[…] I’m going to make a piecake, and take it to Grandfather Goosey Gander before school.” […] “But I never heard of a piecake. Don’t you mean a pie or a cake?” “No,” said Alice, quickly stirring some batter in a dish, “I mean a piecake, all together in one. It is very easy to make a pie or a cake, but to make both in one, that is harder.” […] “I want to see what Grandpa Goosey says when he sees a piecake.” […] “We are safe; but what about your lovely piecake, Alice?”
- 1953 October 29, “New Meal-topper Invented: Piecake Joins ‘Cousins’ as Dessert Entity”, in The Evening Eagle, volume 27, number 269, Wichita, Kan., page 14C:
- Neither pie nor cake, piecake (shown above) combines its “cousin’s” best features without losing the special characteristics that make it a separate entity. […] Piecake is delicious. […] Piecake exists as an entity separate from its cousins, pie and cake, and it is, repeating, delicious. […] If you or your family do not like piecake, don’t make it again. Don’t even try to finish off the leftovers; throw ’em away, or give what’s left to the dog. The odds are, however, a thousand-to-one that there will be no piecake leftovers when you make it the first time—or when you make it the second time, the third time or the 75th time. Because piecake is delicious—mighty delicious. It’s made just as the name implies: in a pie shell that’s filled with batter. But that’s not all. There’s fruit in it, baked beneath the batter. Cranberries have a part in both recipes given below, starring in the tangy cranberry piecake and holding a supporting role in the mouth-watering prune piecake.
- 1998 December 17, “From our mailbox to your table: Walnuts, cranberries on a delicious roll for bakers for the holidays”, in Pittsburgh Post-Gazette, volume 72, number 139, page G-3:
- 2011 November 17, Daniela Garcia, “You Put the Pie Where?”, in Hartford Courant, volume CLXXV, number 321, page 12:
- Remember the turducken? Piecakes are the next big thing - literally - in holiday mega foods […] What exactly is the cherpumpple, you ask? It’s Phoenix’s three-layer piecake, which is made of an apple pie baked into a spice cake, a pumpkin pie in a yellow cake and a cherry pie in a white cake and covered in whipped cream frosting. […] One professional bakery that’s also picked up on the piecake trend is Three Brothers Bakery in Houston. […] While Bobby sat down and worked out the baking logistics, Janice helped smooth out a new name for their piecake: the pumpecapple. […] The Juckers also used a cream cheese frosting, drizzled the piecake in caramel and trimmed it with pecans. […] For those brave enough to try and make their own piecake at home, Phoenix suggests baking the pies in advance and letting them cool overnight.
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