Not wishing to be in competition with Raggytash, but this seems like a good opportunity to post my own fruit cake recipe, which has acquired a favourable reputation locally.

Ingredients in order of appearance:
175ml tea
30ml Sailor Jerry or Captain Morgan Spiced Gold rum
100g glacé cherries, quartered
200g unsulphured (which usually means organic) dried apricots, cut into raisin-sized pieces
550g cake fruit (mixed vine fruits + candied peel)

200g each butter, Demerara sugar, plain flour
¾tsp baking powder
Pinch of salt
3 large or 4 small eggs (total 200g in shell)
65g flaked almonds

Additional rum.

For U.S. readers 200g = 7oz, 175ml = 3/4 cup, 30ml = 1 fl. oz.

Put the tea and the rum into a 1 litre / 2 pint sealable bowl. Add the cherries, then the apricots, and finally the cake fruit (i.e. stickiest first). Stir as you go, to make sure the fruit is all separated.
Put the lid on the bowl, give it a good shake, and invert it. Shake & turn at intervals until the liquid has all been absorbed by the fruit and no puddle remains at the bottom. This will take a while.

Set oven to 150°C / 300°F / Gas 2. While it heats up, line an 18cm / 7" square cake tin with buttered greaseproof paper, place on newspaper folded into 4 on a baking tray, also wrap newspaper folded into 4 around the tin. Tie with string or use metal paperclips.

Cream the butter and sugar. Whisk in the eggs, one at a time. Sift and fold in the flour + baking powder + salt. Finally, stir in the soaked fruit and the flaked almonds.

Pile the mixture into the cake tin. Smooth off, leaving a saucer-sized depression in the top. Bake in mid-oven until a meat thermometer stuck into the middle reads 92°C / 198°F - about 2¾ hours (Your Oven May Vary).

When cool, remove from tin and peel off the greaseproof. Turn the cake over and distribute 1tbsp rum over the base. Wrap in foil and leave for a week. Unwrap, pour another tbsp rum over the base, rewrap and leave for another week. The cake is now ready to enjoy.