You might try adapting this one by just omitting the citron. It could be a starting placed for you.

* Exported from MasterCook II *

Jamaica Spiced Black Fruitcake

Recipe By : The New York Times Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 c. dried currants
2 1/4 c. seedless raisins
2 c. seeded raisins, chopped
1 1/4 c. sliced citron
1 1/2 c. dried figs, chopped
1 c. cooked and drained dried prunes, pitted an
1 1/2 c. blanched whole almonds, toasted and sliced
1 c. chopped, pitted dried dates
1 c. glazed whole cherries, sliced
1/2 c. glazed orange peel, chopped
3 c. dark Jamaica rum
1 c. butter
2 c. dark brown sugar, firmly packed
1 1/2 tsp. each, cinnamon, allspice and nutmeg
5 lg. eggs
2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt

Prepare the fruits and almonds and mix well. Stir in the rum and allow to
soak one week.
Preheat oven to slow (275 degrees). Soften the butter in a large mixing
bowl and gradually blend in the sugar and spices. Beat in two of the eggs.
Sift the flour with the baking powder and salt and add one cup to the
butter mixture. Beat in the remaining eggs, stir in the rum-soaked fruit,
undrained, and add the remaining flour. Mix well. Line two greased 9 x 5
x 3 inch loaf pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan
of hot water beneath the cake pans in the oven to prevet the cake from
drying. Bake the cake until a toothpick inserted in the center comes out
clean, about 2 1/2 hours. Cool in the loaf pans one hour. Remove to a
wire rack, remove the paper and let rest until cold. Wrap in aluminum foil
and store in a tightly closed tin box. Moisten occasionally with Jamaican
rum. Age at least one month before serving

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