I started out by making the Extra-Fruity Dark Fruitcake recipe from The Canadian Living Christmas Book ©1993, and over the years have evolved the recipe to suit my tastes. Gone are the neon red and green candied cherries, replaced by dried sour cherries. I've added tart dried cranberries and almonds to the mix as well, and sometimes use the crabapple jelly I preserve myself instead of the red currant jelly called for in the original recipe. I like to use rum in my fruitcake; most years it's dark rum (my preference), but I've also used golden Appleton Estate Jamaica Rum. No doubt I'll continue to play around with the recipe; the important thing is to keep the proportion of fruit and nuts to batter roughly the same.
Fruity Boozy Fruitcake https://urbancottagelife.com/fruity-boozy-fruitcake/