last year I made Nigella's chocolate orange fruit cake and it was gorgeous. It's very rich and sticky even when just cooked - I think it's meant to be a fruit cake that you don't need to cook weeks in advance and then baste with alcohol. however I am getting in festive mood and I have half a mind to cook today - but is it too soon? I don't particularly want to baste it too much either as the kids like it so I can't ferment it too much. what do you reckon? will it improve given an extra 5-6 weeks or will I just have a lump of goo (or, worse, sandy crumbs) come christmas?