I agree with all of the above. My ex father in law used to make his fruit cake a year in advance. He kept it in a sealed tin covered with cheese cloth soaked in Rum and a shot glass in the center of the cake was kept full of rum as well. The cake would be checked every couple monthes as it would absorb the rum. The older the cake gets the better it is. Yes no yucky candied friut, use quality dried fruits! As always MORE RUM, or Brandy, or Cognac