Hi Joanne, the Mich Turner recipe is beautiful, so you can't go wrong there. The one thing I do differently (and the entire cake baking community will disagree with me here) is I bake and ice fruitcakes fresh.
For years I stuck to the advice of making fruitcakes weeks in advance and drizzling with brandy every few days. Then, I accidentally "broke" a fruitcake in half and had to re-make one at the last minute, icing the cake fresh the next day.
I happened to be a guest at the wedding that week and I could not believe the difference in the cake iced fresh versus fruitcakes left to "mature" for 8 weeks - it was so much moister.
Now, nothing would convince to leave a fruitcake sitting around in parchment paper for 8 weeks, soaking it with brandy. In any case, I find the brandy only soaks down barely below the surface and even prodding it with a cake tester doesn't make it soak any further into the cake.
This is my tip for making fruitcakes, Joanne. Give it a try yourself sometime if you get the chance and see what you think!