[4] There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.

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

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.

Both are soaked in copious amounts of brandy or rum mixed with a simple syrup of palm sugar and water.

Another traditional Filipino Christmas cake is the crema de fruta, which is a sponge cake layered with sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries.

In Italy, Panettone, a sweet bread with a distinct cupola shape, is traditionally eaten at Christmas.

Pandoro is a typically Veronese product traditionally shaped like a frustum with an eight-pointed star section.

[17] In France, Belgium, Switzerland, French Canada, Luxembourg, and Lebanon, a Bûche de noël (Yule log) is the traditional Christmas cake.

They are light sponge cakes covered with a layer of butter cream flavoured with chocolate, coffee and Grand Marnier.

The Bolo Rei is made with a rich dough that includes ingredients like eggs, sugar, butter, and sometimes port wine or brandy for flavor.

Additionally, a small trinket or figurine is sometimes hidden in the cake, and the person who finds it is said to be the king or queen of the celebration.

Bolo Rei is often enjoyed with family and friends during the Christmas season, and it holds cultural significance in Portuguese and Brazilian holiday traditions.

In Eastern Europe, such as Moldova and Romania, variations of Pasca and Cozonac are made for the Christmas and New Year Holiday.

[24] An equivalent term does, however, still exist that hearkens to the "unsold" nature of unmarried women, urenokori (売れ残り, 'unsold goods').