Here is my fruitcake recipe - adapted from grandmother's. I use refined olive oil instead of butter, and I use dried apricots instead of "peel" or "crystallized fruit" which IMO make the whole thing taste pretty bad.
I'm sure you'll make up your own recipe Worth, so this is another guideline for your invention.
Fruitcake
Combine:
3 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cloves
Chop and use a little of the flour mixture to combine:
2 cups dried apricots
2 cups glace cherries
2 cups raisins
2 cups currants
In your largest bowl, cream:
1 cup pure olive oil (not evoo) or butter
1 cup brown sugar
4 eggs
2 tsp vanilla
Then add: 1 pint of molasses
Stir in the flour mixture, then the fruit.
Spread it into a lined, greased cake pan
Bake for three hours at 300 F.
I do mine in a big rectangle pan, makes it easy to cut square chunks (and fits in envelopes)
