Have you posted it and I missed it.

this is the one I chose to try
http://www.foodnetwork.com/recipes/a...recipe-1926833
but not really fair as I made so many changes based on what I had in my own cupboards

I tried it because at had all 5 star reviews, a Lot of them.

QuiltE, would you post your recipe? It sounds a lot like the one I use to get at a family owned bakery, that they closed due to health reasons, I sure do miss their Christmas cake, except theirs didn't have a lot of fruit, mainly it was walnuts, a little bit of cake and that's about it

I would like to post the Light Fruit Cake Tess Mallos recipe but I am not sure about copyright as its from a book. I try to see if Amazon has the cookbook so people can view some sample pages but there is no to view copy. Tried google books no luck.
So if its allowed to post I will write it up here?

I'm not home but when I return I will post my Mom's recipe

My Dad used to make a few of them every year. I remember them being heavy and reeking of rum......lol

Recipes can't be copyrighted.

I just saw a great recipe on King Arthur Flour.com, FREE , called Quick Fruitcake. I printed it off but will double the nuts and cut down on the candied fruits when I make it................IF I get brave enough.

Light Fruit Cake recipe - Tess Mallos - Cooking in Colour.
Cooking ( baking) time 3- 3.5 hours.
Oven temperature 150-160C (300-325F)
250 gr ( 8 oz) butter
1/2 scant cup caster sugar
1/2 cup brown sugar
grated rind of 1/2 lemon
5 eggs, beaten
2.5 cups plain flour, sifted
2 teaspoons baking powder
3/4 cup currants
2 cups sultanas
1 cup dried chopped apricots
1 tablespoon sherry or brandy
2 tablespoons slivered almonds
Line a fruitcake tin with baking paper.( Book says 1brown paper and 1greaseproof paper but I used baking paper)
Beat the butter with the sugars and the lemon rind until very creamy.
Add the well beaten eggs gradually, beating after each addition.
Stir in the sifted flour and baking powder alternately with the prepared fruits and the sherry or brandy, mix well.
Spoon carefully into the prepared tin to avoid air-holes. ( You can lift tin and drop slightly to avoid air pockets)
Sprinkle top with almonds. ( I stir in almonds with batter so the nuts do not burn on top))
Bake in a slow oven for 3 to 3.5 hours. Cool for 15 minutes before turning out of tin.
Note:For a more economical light fruitcake use 3 eggs and 1/2 cup milk)
Things/text in (....) is my own. (Also I use a 20 cm baking tin as mentioned in book but I only do 1/2 recipe using 2 or 3 eggs depends if I have big or small eggs)( I am not sure if what is mentioned the 20 cm tin would fit a full recipe) ( I add a little cap of baking paper so cake top does not bake too dark as I have an electric oven)
( test with wooden skewer to see that cake is baked) ( add sherry once a week and I keep it in fridge covered) Enjoy!
(just before serving I add a simple frosting of icing sugar mixed with juice of a mandarin gives a pale peach frosting) (you can change part of the dried fruits to others every year I do slightly different mix:)) ( I bake half recipe and is less baking time in my oven 1.5 hrs.)

The book says note:For a more economical cake use 3 eggs and 1/2 cup milk, I think she means regular full fat milk.