Fruit cake isn't nearly as inedible as it's made out to be. I suggest using good quality dried fruit, as opposed to the horrid candied fruit many people seem to use. Also, the best homemade fruitcake gets a couple of months of gentle aging in rum- or brandy-soaked cheesecloth.

As for the OP, fruitcake should be dense enough, and keep well enough, that it doesn't need dehydrating, and would only suffer if you tried it.