That's not fruitcake! Fruitcake is what Grandma made from grocery store baking isle stuff or something that came in a tin.You are getting the wrong kind of fruitcake. I'll tell you what's in the kind I make.
Basic soft-to-medium firm yeast dough made with flour, warm milk, a little sugar, yeast.
Mix into the above dough rum-soaked raisins and/or cranberries
rum-soaked citrus peel (not candied)
rum and amaretto
crumbled marzipan
slivered, chopped, or sliced almonds
egg yolks
butter
lemon juice
vanilla paste
rose water
gingerbread spice mix
The baked and still hot loaf is traditionally brushed with butter and thickly coated with powdered sugar for a snowy appearance. The sugar coating may be reduced or omitted altogether. The loaf should be tightly wrapped in cellophane and stored cool for at least a week or two before cutting into. From the bakery, the per pound cost is $10 and up for the real stuff. Not talking of the commercial supermarket versions that Trader Joe's and Aldi peddle.

I'd gladly eat your confection, though. Sounds great.