Yes, I make a rich fruit Christmas cake every year, the recipe is from a cook book, and the recipe may vary in some ways year to year depending on the cook book. But most of them are vaguely similar, and I will vary the 'mix' according to the ingredients that I have to hand, but generally as long as the weight/volume of the fruit/nuts/candied peel/cherries etc is the total amount required, whether I have more of one, or less of another, the cake turns out ok. I think the overnight soaking of all of the fruit in rum/whiskey/brandy or other alcoholic beverage is key, along with 'feeding' the cooked cake with one of the above preferences, once or twice before Christmas.
This year, I used a similar recipe, but baked it 'low and slow'; less risk of the cake getting too dark, more control of the cooking, and less baking parchment used - just one layer of lining, with no brown paper tied around outside of the tin. I did not think it would work, and was fully prepared for a repeat performance, but it turned out beautifully. I have 'fed' it twice, and will cover it with marzipan next week, and then some marzipan stars/snowflake/fruit decorations. I am not fond of royal icing, neither are my family.