Traditional wedding cake recipes please

I am looking forreliable recipes for a 14 inch,12 inch and 10 inch fruit cake. i need the cakes to be approx 4inches high.
Any tried and true recipes would be much appreciated.
Thanks

The Australian Women's Weekly is the BEST IMO.

Australian Women's Weekly fruit cake
1½ kg sultanas
500g raisins, chopped
250g currants
250g mixed peel
250g glace cherries, quartered
1/3 cup marmalade
1 cup rum, brandy, whisky or sherry
500g butter
2 teaspoons grated orange rind
2 teaspoons grated lemon rind
2 cups brown sugar, firmly packed
8 eggs
4 cups plain flour
1/3 cup rum, brandy, whisky or sherry, extra
2 teaspoons mixed spice

Australian women's weekly fruit cake
To prepare tins. Line base and sides of 2 deep 25cm and 15cm square (or deep 28cm and 18cm round) cake tins with 3 sheets heavy greaseproof paper. The paper should extend 5cm above edges of tins to protect the surface of the cakes during the long cooking time.
Have butter and eggs at room temperature. Combine all fruit, marmalade and rum in large bowl; mix well.
Cream butter and rinds in large bowl with electric mixer until just smooth, add sugar, beat until just combined. Add eggs 1 at a time, beat only until ingredients are combined between additions. The faster the eggs are added the less likely the mixture is to curdle. Add creamed mixture to fruit mixture, mix with hand or wooden spoon until combined. Mix in sifted dry ingredients thoroughly.
Divide mixture between prepared tins, level mixture as evenly as possible. Make the depth of the cake mixture in the smaller tin 5mm less than the depth of the cake mixture in the larger tin. The smaller cake will expand slightly more than the larger cake during cooking. When they are cooked they should be about the same depth — this minimises trimming the cake.
Bake cakes in slow oven, the smaller cake 2 to 2½ hours, the larger cake 3 to 3/2 hours. Cakes can be baked on the same shelf of the oven provided tins do not touch each other, the walls of the oven or the door when it is closed. Cakes can also be baked on 2 shelf positions; simply change positions of cakes halfway through the cooking time of the smaller cake.
If it is inconvenient to cook cakes after they are mixed they can be kept covered in the refrigerator for up to 4 weeks. Allow cakes to return to room temperature before baking to simplify estimating cooking time. Cold cakes will take longer to cook.
To test if cakes are cooked, first touch the surface of the centre of the cake with fingertips after minimum given cooking time. If cake feels firm, then use a sharp pointed knife – a vegetable knife is ideal - and push the knife gently right through the centre of the cake, down to the base of the tin. Withdraw the knife gently, feel the blade; it should not feel sticky and should be free of cake mixture. The smaller cake will be lighter in colour than the larger cake; it is the longer cooking time that darkens the cake. Also, the cakes will darken more as they cool.
Tear away any lining paper above the edges of the tins, brush the top of the cakes evenly with extra rum. Cover the top of the tins tightly with aluminium foil, then invert tins onto a bench. The cakes will fall out of the tins and flatten as they cool. This also minimises trimming. Cover the tins with a towel to slow down cooling.
Next day, remove the cold cakes from the tins, leave the lining paper intact on the cakes. Wrap the cakes tightly in plastic food wrap, then wrap in foil or teatowels. Store in cool dark place for up to 6 months, if desired. If weather is wet or humid, store cakes in refrigerator. Cakes can be frozen for up to 6 months but there is little point; they will keep perfectly in the refrigerator or at a cool room temperature.