Fruitcake , is becoming a dying art here in Oz as well.
Although I do make a lot at Christmas time and I will actually start baking them soon while the weather is cool and it is nice to have the oven going to warm up the house.
Fruitcakes last for ages , the ones that I baked for my Aunts wedding lasted for over a year just stored in a cake box in the cupboard. I have one I baked over six months ago in the pantry at the moment and I am about to ice it this week for a family birthday. I usually try to bake a full batch and then store the cakes until I need them.
SCP , it sounds like a nice mix of fruit , I use a combination of two recipes for my cake both recipes are over 100 years old and have been passed down , then I add a few twists of my own , like Chrystalised ginger and prunes ( the prunes make a rather moist cake and add a lovely richness to it )
I soak my fruit in Brandy , Rum, Sweet Vermouth, Bourbon, Southern comfort , curacao Basically whatever happens to be in the liquor cabinet. . I also pour about a lidful of brandy on the cake , just as I take it out of the oven while it is still hot.
I would be concerned that a two inch fruitcake would be dry , a three to four inch one is usually much moister.
I hope this helps a bit.