I started making my Christmas cake today. I weighed out the dried fruit, chopped the glace cherries and candied peel, and poured over a few slugs of brandy. It will sit overnight so the fruit can soak up the booze, then tomorrow I'll mix and bake the cake.
I use Delia Smith's recipe. I've made it every year for well over a decade now. It's one of the few recipes I use unaltered - I usually make a few "improvements" over the years, and my copy of Delia Smith's Christmas is heavily annotated. But this cake is perfect as it is. No improvement is possible.