I've always been slightly resistant to the idea of serving fruitcake with cheese but it's a long-established British tradition. And if you're happy to eat dried fruits with cheese it's illogical not to, really.
Of course it depends on the cheese. I certainly wouldn't enjoy a washed rind cheese like a Munster or a Stinking Bishop with a piece of cake but a mild hard English cheese like Wensleydale or Cheshire goes rather well. Or a creamy Stilton.
Anyway I'm coming round. The other day I picked up a cake from a West Country producer called Marshfield Bakery. It looked rather dry but was actually quite moist with a pronounced mixed spice flavour. It worked really well with a piece of Gorwydd Caerphilly which had quite a buttery taste. It's called a Maggie Ramage cake if you want to try it and you can order it from Real Food Direct or buy it, as I did, from a West Country branch of Waitrose.
A nice little tea-time treat