Question: What type of fruitcake is decorated with royal icing?

Context paragraphs:
Birthday cake: A birthday cake is a cake eaten as part of a birthday celebration in many world traditions.  Variations of the typical birthday cake include birthday cupcakes, cake pops, pastries, and tarts.  While there is not a universal standard regarding taste, birthday cakes are often vanilla-, chocolate-, or strawberry-flavored.  They are also baked in a variety of shapes and decorated in one color or multiple colors with icing or fondant.

Fruitcake: Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (occasionally) soaked in spirits.  A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake.  In the United Kingdom, certain rich versions may be iced and decorated.

Colada morada: Colada morada (Spanish for "dark purple strained") is a traditional Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color).  The drink is sweetened with cane sugar, known as p"anela", and prepared with spices such as cinnamon, allspice, cloves and herbs such as lemongrass and lemon verbena.  It is traditionally consumed on November 2, All Souls' Day, with a type of bread called "t'anta wawa" which are bread figures shaped like babies and often decorated with colorful icing and filled with fruit jam (strawberry or guava).

Royal icing: Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice.  It is used to decorate Christmas cakes, wedding cakes, gingerbread houses and many other cakes and cookies.  It is used either as a smooth covering or in sharp peaks.  Glycerine is often added to prevent the icing from setting too hard.  When placing icing on cakes, Marzipan is usually used under the royal icing in order to prevent discoloration of the icing.

Napoleonka: Napoleonka (kremówka) (Slovak: "Krémeš" , german Cremeschnitte) is a Polish type of cream pie.  It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar.  It also can be decorated with cream or covered with a layer of icing.

Conversation tart: A conversation tart (French: tarte conversation ) is a type of pâtisserie made with puff pastry that is filled with frangipane cream and topped with royal icing.  The recipe was created in the late 18th century to celebrate the publication of "les Conversations d'Émilie" by Louise d'Épinay.

Christmas cake: Christmas cake is a type of fruitcake served at Christmas time in many countries.

Sugar mice: Sugar mice are a traditional sugar candy popular in the United Kingdom, especially during the Christmas season.  They traditionally consist of a boiled fondant formed from sugar and water.  A modern non-cooked variation for children to make at home involves instead using icing sugar, egg whites and golden syrup.  Various flavours and matching food dyes can be added (such as pink for strawberry or raspberry flavour, yellow or green for lemon, yellow or white for vanilla, orange for orange flavour, etc.).  Small portions of the mass are formed into a mouse-like shape and decorated with a "tail" (traditionally cotton, although edible materials such as licorice may be used).  The mice may be decorated (faces, messages) with additional fondant, icing sugar, chocolate, etc.  Finally, they are left to dry for one or two days until they develop their typical, somewhat fudge-like dry and crumbly texture.

Calisson: Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing.  Calissons have a texture not unlike that of marzipan, but with a fruitier, distinctly melon-like flavor.  Calissons are often almond-shaped and are typically about two inches in length.  Calissons are traditionally associated with the town of Aix-en-Provence, France; consequently, most of the world supply of calissons are still made in the Provence region.

Buttercream: Buttercream (also known as butter cream, butter icing, and mock cream) is a type of icing or filling used inside cakes, as a coating, and as decoration.  In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.  Colorings and flavorings are often added, such as chocolate, fruit purees, and various extracts. Buttercream is a common topping for cupcakes, sponge cakes, butter cakes, and other desserts.

Supporting paragraphs: Royal icing Christmas cake
Answer: Christmas cake