Here is the recipe for the fruit cake from a couple of blogs posts back - I promised Jane of marigold jam that I would post it.
It is a very tactile cake to make. Roll your sleeves up and away you go!
It was taken from the October 2010 New Zealand House and Garden magazine.
Shortest Day Cake
1kg mixed dried fruit (add prunes to give the cake a dark colour. I used mixed fruit, but I will make it again using only sultanas)
1/2 cup of liquid sherry, rum or tea
2 cups flour
1/2 cup sugar
1/2 tsp baking soda
pinch of salt
1/2 cup of milk
1/2 cup honey
The day before you plan to make the cake, soak the fruit in the liquid, (rum, sherry or tea)
Then to make the cake, in a big bowl rub the butter into the flowr. Add sugar, baking soda and salt, then the dried fruit. In another bowl mix the eggs with the milk and honey. Add this to the main mixture and stir (with hands). Put into a 23cm round or square tin and bake at 160 degrees C for 1 1/2 to 2 hours.
Enjoy, let me know how yours went!