Preheat your oven to 325°F (163°C). Prepare the cake pan by greasing and flouring it to ensure easy removal of the fruitcake.

In a big bowl, mix the soft butter and sugar until it's fluffy. Add the eggs one by one, mixing well after each. Then, pour in the whole milk and your choice of Brandy or Rum for extra flavor.

In a different bowl, combine the all-purpose flour, baking powder, and sea salt. This creates the dry mixture, which we'll gradually add to the wet ingredients.

Slowly pour the dry ingredients into the wet mixture, stirring until they are just mixed. Don't stir too much or the fruitcake might become too dense.

Carefully mix in the chopped cherries, toasted walnuts, pineapple, and raisins until they are evenly spread in the batter. This makes sure every bite has a good mix of flavors and textures.

Pour the batter into the cake pan you've already prepared, making sure it's spread out evenly. Bake it in the oven you've already heated for 45-55 minutes, or until a toothpick poked in the middle comes out clean. This way, you know the fruitcake is cooked all the way through and is nice and moist.

Let the fruitcake cool down in the pan for 10 minutes. Then, move it onto a wire rack to cool completely. This step is important so the cake can firm up and get its delicious flavor.

If desired, glaze the fruitcake with a simple sugar glaze or decorate it with additional candied fruits and nuts. This step adds a finishing touch to the presentation.

Once completely cooled, slice and serve this homemade fruitcake. It's a perfect addition to festive occasions or as a delightful treat paired with a cup of tea or coffee. Share and enjoy the rich and flavorful experience of this classic fruitcake recipe.