Here's a traditional Christmas cake recipe from New Zealand:

Ingredients:

• 2 cups mixed dried fruit (such as raisins, currants, sultanas, chopped dates, and candied peel)
• 1 cup strong brewed black tea
• 1 cup brown sugar
• 1 cup butter, softened
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice (a blend of cinnamon, nutmeg, and allspice)
• 1/2 teaspoon baking soda
• 1/2 cup chopped almonds or walnuts
• Zest of 1 orange
• Juice of 1 orange
• 1/4 cup brandy or rum (optional)
• Glace cherries and whole almonds for decorating (optional)

Instructions:

1. In a large mixing bowl, combine the mixed dried fruit and black tea. Cover and let it soak overnight or for at least 4 hours.
2. Preheat your oven to 300°F (150°C). Grease a round 9-inch (23 cm) cake pan and line the bottom and sides with parchment paper.
3. In a separate large bowl, cream together the brown sugar and softened butter until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. In a separate bowl, sift together the flour, baking powder, mixed spice, and baking soda.
6. Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the soaked dried fruit. Mix well after each addition.
7. Stir in the chopped nuts, orange zest, orange juice, and brandy or rum (if using). Mix until well combined.
8. Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
9. If desired, decorate the top of the cake with glace cherries and whole almonds, pressing them lightly into the batter.
10. Place the cake pan in the preheated oven and bake for about 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.
11. Once baked, remove the cake from the oven and let it cool completely in the pan.
12. Once cooled, remove the cake from the pan and store in an airtight container. You can optionally "feed" the cake with additional brandy or rum by poking small holes into the top and drizzling a little alcohol over the cake every few weeks leading up to Christmas.

Allow the cake to mature for a few weeks, periodically feeding it with brandy or rum, for the flavors to develop. This Christmas cake is traditionally served sliced and enjoyed during the festive season in New Zealand.