Here's a non-traditional fruitcake recipe that I like. (I also have one that's just candied fruit and nuts with the bare minimum of batter) I use Turkish apricots because the California ones are hard to find. The cheap fruitcake mix that has way too much citrus peel is actually good in this one.
The comments in [brackets] and (parentheses) are Margaret's, not mine.
From: Margaret Suran <margaret@no.spam.for.me.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Recipe Request (non tradional fruitcake)
Date: Wed, 01 Sep 2004 21:00:56 -0400
Message-ID: <ch5rc702nor@news4.newsguy.com>
Bishop's Bread (Bischofsbrot)
l cup boiling water [I use orange juice for extra flavor]
l cup raisins
l ounce butter
2 cups flour
1 tsp baking soda
1 cup sugar [I use less, because the fruits are sweet]
3 large eggs
l cup chopped dried California apricots (Turkish apricots do not have the same flavor or tartness)
l cup fruitcake fruit or chopped dried fruit (apples, prunes, peaches, pineapple, cherries, cranberries, etc)
1/2 cup chopped walnuts or pecans
1 cup bittersweet chocolate chips
Place raisins and butter into bowl and pour boiling water over it. Put aside to soak.
In large mixing bowl, combine flour, baking soda and sugar. Stir to combine. Beat the eggs slightly and add to the flour mixture. It will be very dry. Add the raisins with the water. Stir until well combined. Add all the other ingredients.
Grease two 8" x 4" loaf pans with butter and dust with flour. Divide the batter between the two pans and bake in preheated 325 degree oven for about 1 hour, or until wooden toothpick inserted in the middle comes out clean.