Particular types of cake may be associated with particular festivals. Such as:
Stollen - (at Christmas) - Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen is a fruitcake made with yeast, water and flour, and usually dried citrus peel (called "Zitronat"), dried fruit, almonds, and spices such as cardamom and cinnamon; the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight is 2 kg, but smaller sizes are now available. It's traditional to give stollens as gifts. Theres a great story about the history of stollen and worth reading. resource: wikipedia
Babka / East European version - (at Easter) - It is a spongy yeast cake that is traditionally baked for Easter Sunday. Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added. Modern babka may be chocolate or have a cheese filling. resources: wikipedia
Babka /Jewish version - (at Easter) Babka is popular among Jews, particularly those with family origins in Eastern Europe. The Jewish version however is different from the one described above. It is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. There is never a fruit filling; the dough contains either cinnamon or chocolate. It is usually topped with streusel.
Simnel cake (at Easter) - Simnel cake is a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten at Easter in the UK and Ireland. A layer of marzipan or almond paste is also baked into the middle of the cake. On the top of the cake, around the edge, are eleven marzipan balls to represent the true apostles of Jesus; Judas is omitted. In some variations Christ is also represented, by a ball placed at the centre. The cake is made from these ingredients: white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel. Simnel cakes have been known since mediaeval times, and were originally a Mothering Sunday tradition, when young girls in service would make one to be taken home to their mothers on their day off. resource: wikipedia
Mooncake - Mooncakes are a Chinese pastry traditionally eaten during the Mid-Autumn Festival. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea. resource: wikipedia,
The photo above is a Mille-feuille pastry (millefeuille cake) made of several layers of puff pastry alternating with a sweet filling, typically pastry cream (custard), but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed.