We're closet fruitcake lovers too. Making one for Daisy means doing something gluten free and is a challenge, but is do-able.
The recipe I use is based on one from an English cookbook called "Delia Smith's Complete Illustrated Cookery Course" and it is really wonderful - dark, spicy, and very much soaked in whisky. For a truly sinful experience, cover the cake with marzipan then use royal icing on it -- an experience you'll never forget! (A South African coworker of mine had some of my fruitcake and said "It makes your heart race, just like it's supposed to! Heck, between all the fat, sugar, and flour not to mention whisky or applejack (I've used both, and think I actually prefer applejack, at least in the cake) it should put you to SLEEP not make your heart race.
So - I am a fruitcake source. Each year I bake many of them and give them to family and friends (neighbors - I wouldn't dare mail one of these things; neutronium weighs way too much to send through the USPS without costing a king's ransom to send).