About an hour ago, to answer the OP! I don't bake it for a day or two, though. I've also done the puddings.
FreakyLady, keep some of the flour back from your cake recipe and stir it through the fruit before adding it to the mix. It coats the fruit and helps it stay in place. Although tbh, I use MIL's recipe and I reckon it's bomb-proof. It always turns out well.