ISO traditional/classic rich dark fruitcake recipe

I know that this sort of Christmas goodie has gone from 'treat' to 'cliche' to 'joke' in the past few decades. But I still enjoy slicing up a bit of really dark moist, rich cake to add to the plate on New Years Day...the more different kinds you have the more months of good luck says one old tradition.

My problem in that I had tried so hard to adapt in the past few years, with lighter, golden, pecan-and-pineapple cakes, I misplaced my great classic recipe.

Browsing through my cookbooks reveals that there are a million versions. But for a cake that costs this much to make and that you can't taste for 6 weeks, I would like the endorsement of the faithful CH cooks.

Anybody got a tried and true recipe that they are willing to share?