First of all, it took me a year and a half to get the zest of three lemons. I was grating for like an hour and ended up losing the skin off of two of my fingers. I've ruined all sorts of desserts that deserved better. Chloe, bravo for baking, despite your troubles. It's a big help.
Fruitcakes made with raisins, apricots, dried cherries and their kin can be great.
Look for an iron with a nonstick surface and follow the instructions for seasoning. And make sure you're batter has enough butter or oil in it. Just what you want your legends to be. The title French Baking for American Bakers comes from the fact that the book features the recipes of Pierre Herme, Frances most famous pastry chef, and all the recipes have been adapted and tested for American ingredients.