Some cakes listed below do not contain fruit.
For example, the Bûche de Noël does not contain any fruit; it is not a fruitcake.

In the United States, some people give fruitcakes as gifts at Christmas time, but they are not called Christmas cakes.
In the neighbouring country of Canada, however, such an item is labelled a Christmas cake, at least among the English-speaking majority.

In India, Christmas cakes are traditionally a fruit cake with many variants.
Allahabadi cake is famous for its rich taste and texture.
Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake.

In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon and black pepper.

In Japan, Christmas cakes are traditionally eaten on Christmas Eve.
They are simply a sponge cake, frosted with whipped cream, often decorated with strawberries, and usually topped with Christmas chocolates or other seasonal fruits, and a Santa Claus decoration.
 Christmas cakes of this style were originally released by Fujiya, and was popularized when they began sales at Ginza, the central commercial district in Tokyo.
This was during the time when Japan was going through massive waves of Westernization, particularly by the upper elite class.
Members of the upper class, who had a strong penchant for Western cultures in general, enjoyed Western style desserts as a delicacy.
Thus, being a Western style dessert, Christmas cakes were associated with the idea of Western modernity and social status.
Therefore, it was a major hit when the Christmas cakes were commercialized and became more affordable to the general public.
Different shapes and styles of Christmas cakes are released across the countless numbers of confectionery stores in the country; the cakes are no longer tied down to the traditional form of round white cakes with strawberries and Santa Claus on top.
The Christmas cakes today are symbolized as a ritual of Christmas celebration; specifically, the act of sharing the cake with family or friends.

In the Philippines, Christmas cakes are bright rich yellow pound cakes with macerated nuts or fruitcakes of the British fashion.
 Both are soaked in copious amounts of brandy or rum mixed with a simple syrup of palm sugar and water.
 Traditionally, civet musk is added, but rosewater or orange flower water is more common now, as civet musk has become very expensive.
 These liquor-laden cakes can usually stay fresh for many months provided they are handled properly.

In Germany, Stollen, a traditional German fruitcake, is popular.
During the Christmas season, it's also called Weihnachtsstollen or Christstollen.

In Italy, Panettone, a sweet sourdough bread with a distinct cupola shape, is traditionally eaten at Christmas.
It contains raisins and candied citrus fruit and is prepared meticulously over several days.
Pandoro is a typically a Veronese product.
Is traditionally shaped like a frustum with an eight-pointed star section.

In France, in Belgium, in Switzerland, in French Canada, in Luxembourg and in Lebanon, a Bûche de Noël (Yule Log cake) is the traditional Christmas cake.
They are light sponge cakes covered with a layer of butter cream flavored with chocolate, coffee, Grand Marnier ... Then rolled, covered with another layer of butter cream which is streaked and sprinkled with powdered sugar to simulate a log of wood covered with snow.

The Yule Log cakes are often garnished with Christmas-themed sugar or plastic decorations (Christmas tree, Santa, Reindeer, Holly leaves,...).

Its origins comes from the large wooden log called Yule Log that was burned in the hearth for several days at Christmas time since at least the Middle Ages throughout Europe and a French pastry chef to represent in the form of dessert in the nineteenth century.

In Cyprus, it is served on Christmas Day.
It is the first treat the locals serve to their guests.
Cypriot Christmas cake is much like the UK equivalent.
Some cakes listed below do not contain fruit. For example, the Bûche de Noël does not contain any fruit; it is not a fruitcake.
In the United States, some people give fruitcakes as gifts at Christmas time, but they are not called Christmas cakes. In the neighbouring country of Canada, however, such an item is labelled a Christmas cake, at least among the English-speaking majority.
In India, Christmas cakes are traditionally a fruit cake with many variants. Allahabadi cake is famous for its rich taste and texture. Many smaller and more traditional Christian bakeries add alcohol, usually rum, in the cake. 
In Sri Lanka, Christmas cakes use treacle instead of cane sugar and include spices like nutmeg, cinnamon and black pepper.
In Japan, Christmas cakes are traditionally eaten on Christmas Eve. They are simply a sponge cake, frosted with whipped cream, often decorated with strawberries, and usually topped with Christmas chocolates or other seasonal fruits, and a Santa Claus decoration.  Christmas cakes of this style were originally released by Fujiya, and was popularized when they began sales at Ginza, the central commercial district in Tokyo. This was during the time when Japan was going through massive waves of Westernization, particularly by the upper elite class. Members of the upper class, who had a strong penchant for Western cultures in general, enjoyed Western style desserts as a delicacy. Thus, being a Western style dessert, Christmas cakes were associated with the idea of Western modernity and social status. Therefore, it was a major hit when the Christmas cakes were commercialized and became more affordable to the general public. Different shapes and styles of Christmas cakes are released across the countless numbers of confectionery stores in the country; the cakes are no longer tied down to the traditional form of round white cakes with strawberries and Santa Claus on top. The Christmas cakes today are symbolized as a ritual of Christmas celebration; specifically, the act of sharing the cake with family or friends.
In the Philippines, Christmas cakes are bright rich yellow pound cakes with macerated nuts or fruitcakes of the British fashion.  Both are soaked in copious amounts of brandy or rum mixed with a simple syrup of palm sugar and water.  Traditionally, civet musk is added, but rosewater or orange flower water is more common now, as civet musk has become very expensive.  These liquor-laden cakes can usually stay fresh for many months provided they are handled properly.
In Germany, Stollen, a traditional German fruitcake, is popular. During the Christmas season, it's also called Weihnachtsstollen or Christstollen.
In Italy, Panettone, a sweet sourdough bread with a distinct cupola shape, is traditionally eaten at Christmas. It contains raisins and candied citrus fruit and is prepared meticulously over several days. Pandoro is a typically a Veronese product. Is traditionally shaped like a frustum with an eight-pointed star section.
In France, in Belgium, in Switzerland, in French Canada, in Luxembourg and in Lebanon, a Bûche de Noël (Yule Log cake) is the traditional Christmas cake. They are light sponge cakes covered with a layer of butter cream flavored with chocolate, coffee, Grand Marnier ... Then rolled, covered with another layer of butter cream which is streaked and sprinkled with powdered sugar to simulate a log of wood covered with snow.
The Yule Log cakes are often garnished with Christmas-themed sugar or plastic decorations (Christmas tree, Santa, Reindeer, Holly leaves,...).
Its origins comes from the large wooden log called Yule Log that was burned in the hearth for several days at Christmas time since at least the Middle Ages throughout Europe and a French pastry chef to represent in the form of dessert in the nineteenth century.
In Cyprus, it is served on Christmas Day. It is the first treat the locals serve to their guests. Cypriot Christmas cake is much like the UK equivalent.
Christmas cake