Christmas cakes

Panettone is an Italian sweet bread and fruitcake that is associated with the city of Milan. It is usually prepared for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, and North America. Panettone is tall, with the appearance and texture of bread. Despite such an appearance, panettone is understood in Italy to be a dessert; one that would be out of place in a bread bakery.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

traditional dessert sponge cake, made to resemble a miniature Yule log and traditionally served near Christmas

'''''' () is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. Its name and origins are attributed to the Italian pastry chef .

a type of cake associated with Epiphany or Mardi Gras

chocolate cake

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.

cake served at Christmas time

Cozonac () or Kozunak ( ) is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins or nuts, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Bulgaria, Greece, Moldova, North Macedonia, and Serbia. Rich in eggs, milk and butter, it is usually prepared for Easter in Bulgaria, Serbia, North Macedonia, and in Romania and Moldova it is traditionally baked during Holy Week, typically on Holy Thursday or Holy Saturday morning. A sim

A buccellato () is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas.

' (), (Norwegian) or ' (Icelandic) is a traditional Danish and Norwegian confection, often eaten on special occasions in Scandinavia. In English, the name means 'wreath cake'. In Norway it is alternatively referred to as '''''' (English: 'tower cake') and often prepared for Constitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake, '''''' (English: 'cornucopia'), is traditionally served at weddings and baptisms.

traditional Filipino chiffon cake or sponge cake

Vínarterta (, "Vienna torte") or Randalín, is a dessert originating in 19th century Iceland, now popular among the descendants of Icelandic migrants to North America. Most vínarterta are multi-layered cakes made from alternating layers of almond and/or cardamom-flavoured biscuit or shortbread and dried prunes or sometimes plum jam, the filling sometimes including spices such as cinnamon, vanilla, cloves, and cardamom.

for town and unrelated oilfield in Libya, see Zaltan/Zelten and Zelten oil field. Zelten is a sort of Früchtebrot (fruitcake) originating in the South Tyrol (Trentino-Alto Adige/Südtirol) region of the Alps, prepared usually only during Christmas time. It is made with rye flour, wheat flour, dried and candied fruits, orange zest, and various spices.

Panpepato or pampepato () is a round, sweet cake typical of the province of Ferrara, Siena, the south Umbria and north of Lazio. It is a type of panforte. Dating to the medieval era, it is often consumed on special occasions.

fruit cake from Genoa, Italy

Type of dessert

thumb|Julekake with raisins and succade thumb|Julekake as Christmas bread (julebrød), a traditional Christmas food in Norway. Julekake is a Norwegian Christmas cake. It is a yeast cake made with butter and sugar, spiced with cardamom, and containing candied fruits, raisins, and almonds. It is also sometimes called a "Christmas bread" instead of a cake. It can be eaten warm, or toasted and served with butter.

Chilean cake associated with Christmas

Lightly sweetened bread, often eaten on holidays

Bustrengo, also called bustrèng, is a cake in Romagnol and Sammarinese cuisine. It is a traditional Christmas dish in the Italian provinces of Forlì-Cesena and Rimini, Emilia-Romagna, and in the Republic of San Marino. Ingredients include standard cake ingredients, such as flour, leavening, olive oil or shortening, sugar or honey, etc., along with cornmeal, breadcrumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind. Bustrengo is typically a dense and moist cake.

food

British Christmas dessert