Bacpacjac,

Here is the recipe that I use (very similar to one Alton Brown used on an episode of Good Eats)

Fruit Cake

Ingredients
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries (optional)
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 – 1 ½ cups good dark rum (e.g. Meyer’s dark)
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
1.5 teaspoons Vanilla extract
¼ teaspoon Almond extract (optional)
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon apple pie spice or pumpkin pie spice whichever you prefer.
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
¼ cup each toasted Walnuts – broken, slivered almonds
Good Brandy/Cognac for basting (e.g. Martell)

Directions - Heat oven to 325 degrees
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerate for up to 2 days. Bring to room temperature before completing cake. NOTE: This last step is critical, so please don’t forget)
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch greased and floured or use a non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to completely cool before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, baste with brandy. The cake's flavor will enhance considerably over the next few weeks. You can vacuum seal this. They also freeze well too.

Take care,

Stargazer