I guess your entire cake mix (dry and wet ingredients put together) was of a pouring consistency, in which case the fruits sunk to the bottom. You need to modify your recipe.
You should also dust the fruits with the flour (a little flour from which you are going to use for the cake)before you mix it with the rest of the ingredients.
You should also dust the fruits with the flour (a little flour from which you are going to use for the cake)before you mix it with the rest of the ingredients.
If you are soaking your fruits, dustin gthem with flour is not going to do much at all, as they will be obviously already soaked. This method only works when you use dried fruit, from experience. I think you've got too little fruit in your recipe.
If you send me a PM, i will send you my recipe
Cheers
Nati
Fruitcake is basically a pound cake with fruit included. The batter must be "stiff" enough to support the weight of the fruit.
For example: DELIA'S CLASSIC CHRISTMAS CAKE
FRUIT:
2 lb currants/sultanas/raisins/glacé fruits/ mixed glacé peel
in
3 tb brandy/juice
NUTS:
2 oz nuts
POUND CAKE BATTER:
8 oz flour
8 oz unsalted butter
8 oz brown sugar
4 eggs
FLAVOUR AND COLOUR
spices
2 ts black treacle [molasses]
zest 1 lemon
zest 1 orange
It is generally a maximum of 2lb fruit per half-pound cake batter. Any variation to the recipe, to "lighten" up the cake, will mean that the fruit amount will have to be reduced. Otherwise it will sink.
slightly off topic, but my family hated baked fruit cake....made great door stops!
so we did a freezer fruit cake
2 boxes graham crackers
1 jar marachino cherries
1 pkg. dates
1/2 cup chopped pecans or walnuts or mix of both
1 pint 1/2 & 1/2
1 bag marshmellows
take 5 packs of crackers and crush. Crusch 6th pack separately and reserve. (kids do the crushing. -- we did it between doubled up sheets of newspaper) and put into a very large bowl or take one of the veggie bins from refigerator, wash it well and use that (we had a bin from an old dead refirgerator set aside just for making this)
to the 5 packs add:
cherries cut into quarters (by the kids)
dates cut into small pieces (by the kids)
marshmellows (mom always used full size and made me and sis cut them into small pieces -- a little smaller than a mini-marshmellow. She later switched to minis when no kids at home to do it.
the 1/2 & 1/2
with clean hands "mush" together and form into logs on plastic wrap.
use reserved crumbs to make a "crust"
seal wrap, then wrap in heavy duty aluminum foil and freeze
to serve: thaw but still cold, not room temp. Slice and add generous dollop of whiped cream (we flavored ours w/ vanilla or ameretto)
I make fruitcake every Christmas and you need to dust the fruits with your flour and spices before adding them to the egg butter mixture.. I posted my recipe and it is a really moist cake.. No need to make it in advance to let it ripen it is really moist right after its made.
Hello,
I make fruit cakes with fruit that is soaked for a variable amount of time in rum or brandy and have never had the fruit sink. I think that maybe your batter is too lightweight to hold them up. When I mix my batter in the fruit it only gives it enough of a cake coating to hold everything together. No sinking. Hope your next try is marvelous. 
I make fruitcake every Christmas and you need to dust the fruits with your flour and spices before adding them to the egg butter mixture.. I posted my recipe and it is a really moist cake.. No need to make it in advance to let it ripen it is really moist right after its made.
Hi crimson, you have metioned htat you have posted yr recipe,where can I get, yeah?? 
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