The above is a dark fruitcake...sounds good, but I've never made one. The following recipe is my mother's light (as in color) fruitcake, and it is very rich, moist and delicious.
Norma Jeanne’s Fruitcake
1 cup sugar
1/2 lb butter
2 cups flour
1/2 teaspoon baking powder
5 large eggs
1 oz vanilla
1 oz lemon extract
3/4 lb. candied cherries
1 lb. candied pineapple
4 cups pecans
Mix flour and baking powder with butter. Mix eggs and extracts with sugar. Combine. Add fruit last. Grease and flour 2 loaf pans or 1 bundt pan.
Bake at 200 until toothpick comes out clean...about 2 hours for a large cake.
Cool, remove from pans, and wrap in cheesecloth that has been soaked in apricot (or other fruity) brandy.
Store in airtight container for 1 month, opening lid and adding a little more brandy once a week. Keep in cool place.
Mom and I both always made this the weekend after Thanksgiving. She cooked it in 1 lb. coffee cans for Christmas gifts, and mailed it in the can.
What I always found amusing was that my second MIL, an adamant teetotaler, loved my fruitcake. I told her it had liquor in it, but her answer was that all fruitcake did, but that the alcohol all evaporated off.