Christmas cake 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 and in Lebanon, a Bûche de Noël (Yule Log cake) is the traditional Christmas cake. In Cyprus, it is served on Christmas Day. It is the
Culture of the United Kingdom rises in sales of baking ingredients and accessories. A popular cake to bake, Victoria sponge (named after Queen Victoria who enjoyed a slice with her tea), was created following the discovery of baking powder by English food manufacturer Alfred Bird in 1843, which enabled the sponge to rise higher in cakes. The hot cross bun is a popular British sweet bun traditionally eaten on Good Friday, but are now eaten all year round. Treacle tart was created after the invention of Golden syrup by chemists working for Abram Lyle in 1885. With its logo and green-and-gold packaging having remained almost