I don't know why Americans don't like fruit cake - this is delicious, moist, relatively low in fat, and keeps for ages! The nuts are optional, if you don't care for them, simply omit them.
120 g stoned prunes
500 g mixed cake fruit (DON'T buy the supermarket "Value" varieties - this is where it really does pay to buy the slightly more expensive kind. My mother buys the "Finest" range; I, meaner, buy the intermediate one)
150 g sugar
250 g self-raising flour
Tsp mixed spice
Optional: 200g pack chopped nuts
Optional: Blanched whole almonds
Cover the prunes with water, bring to the boil, leave to cool. It makes the cake moister if you cover the fruit with tea (or perhaps lager or dark beer) and allow it to soak for 6 hours or so, but you don't have to do this. I added some spice to the tea, or you could use that Indian spiced tea.
Cream the prunes, sugar, eggs, and 3 tbs of the soaking liquid in a food processor. Transfer to a large bowl and fold in the sifted flour and then the dried fruit and nuts if using. Transfer to a greased 7" (18 cm) (cake tin and cover the top with almonds in a pretty pattern. Or not. Sprinkle with Demerara sugar.
Bake in a low oven (250 F, 125 C, Mark 1) for 2 1/2 hours.