You basically have two options for incredibly rich, dark, moist fruitcakes that smell of rum and taste like sugarplum fairies. One, you can make them yourself. Two, you can buy them.
Sheila Ferguson’s “downright lethal” recipe in “Soul Food” requires you to age the fruitcakes for about ten months, occasionally applying brandy, rum, or wine. But for those of you who didn’t start in March and have to buy fruitcakes, a good source is essential. rtmonty likes the fruitcakes from Collin Street Bakery, in Corsicana, Texas–and they ship anywhere in the world. Another option (also located in Texas) is Mary of Puddin Hill.