Since you asked: Fruitcake recipe

 Almond Fruitcake

3 cups mixed dried fruit ( I have used combinations of chopped apricots, sour cherries, golden raisins, and cranberries)
2/3 cup Amaretto
1/2 cup Bacardi Gold rum (or use Brandy if you prefer)
1 tablespoon honey

mix all of the above in a sauce pan. Heat until hot. Let stand until liquid is absorbed. 24 hours or longer.

Batter:
1/2 cup (4 oz) unsalted butter
1/2 cup almond paste
1 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 cup plus 1 Tbs all purpose flour
1/4-1/2  cup toasted silvered almonds roughly chopped

Mix butter, almond paste and sugar with a mixer until fluffy. Add eggs one at a time. Add vanilla and salt. Then add the flour (reserve 2 Tbs of flour to add to the fruit) a bit at a time mixing well until it is all incorporated. Fold in the nuts.

Drain the fruit if there is any liquid that is not absorbed. Save it to baste the cake later.

Add the reserved 2 Tbs of flour to the fruit, then fold the fruit into the batter.

Butter a 8.5 X 4.5 inch loaf pan. You can also line the pan with parchment paper so you can take out the cake easier.

Put the batter into the pan and bake in a preheated 325 degree oven for 15 min. The reduce the temperature to 300 degrees for ah hour and 40-45 min.

After it has cooled for about 20-30 min remove it from the pan. Then brush the cake with the liquid drained from the fruit or with fresh Amaretto/Rum. Use about 4-5 Tbs of liquid. More if you want.

Best if you let it sit a day or so before eating.