I can't believe how many people make friut cake. I thought everyone hated fruit cake? I might just have to make one does anyone have a good recipe? I have never even had fruit cake before.

Here in the U.S., we don't tend to do as many fruit cakes for weddings as in Australia and the U.K.

below are links to a recipes that I found for wedding fruit cakes:

http://southernfood.about.com/od/fruitcakerecipes/r/bl1130e.htm

http://www.recipelink.com/mf/31/15612

http://etherwork.net/ejmtph/recipes/fruitcake.html

http://www.maths.uq.edu.au/~mrb/stuff/cake.html

Have a look in the recipes section. I've posted two recipes on there within the last few days. In England we use a lot of fruit cake asthe traditional way to decorate cakes over here is with marzipan and royal icing. The icing has to be applied in several thin layers allowing each layer to dry for 24 hours or so. Any other type of cake would go stale.
However now fondant is becoming more popular we can do sponge cakes but peoplae seem to still want that traditional look

All fruitcakes, and fruitcake recipes, are not the same.

Fruitcakes of different countries and cultures are completely different. Traditional English fruitcakes [and English "colonies"] mostly do not include large amounts of most candied fruits , and citron is not a part of most recipes. Citron, especially, can be virtually unknown.

Of course, there are recipes that include candied fruits, pineapple, citron etc. They can be made using a "boiled fruitcake" technique, time-saving techniques [cake mixes], and lots of other ways.
BUT
Fruitcake is fruit with just enough traditional pound cake batter to hold it all together

Fruitcake is NOT torted, layered ar filled with anything. Buttercream is NOT the cake covering for fruitcake.

Most celebratory cakes are liberally doused with alcohol.

Fruitcake needs approximately 12 weeks to mature [definitely!]. Preserative of choice is usually alcohol. [12 weeks is usually minimum aging period].