Growing up in nothern New England, my French Canadian grandmother made some wonderful fruit cake. It had lots of different nuts and raisins, but it was "light" and somewhat refreshing, although you couldn't eat a lot at a time.
My grandmother would serve it with a dollop of freshly made whipped cream. Over the years, I've tried several different kinds of commercial fruitcakes and most of them are disgustingly sweet and cloying. I've come to think that it can only be good if it's homemade and fresh. Unfortunately, the recipe died with my grandmother. Good luck, Lurker