I usually have a weekend set aside in September or October when I make all my Christmas cakes and puddings for the year. Much of the Saturday is set aside for weighing, measuring and putting things in to soak in whatever they're soaking in (and making a dozen or so cake tin linings from baking parchment) and then the Sunday starts with turning the oven on and getting all the steamers on the go for doing all the puddings, which take 8 hours to cook.
Last year was quite a light year with only 7 cakes and 16 puddings, ranging from single portion puddings to 2lb puds to get into various bowls, basins and cake tins.
When the cakes are all cooked they go onto wire racks to cool and then they get injected with an assortment of alcoholic preservatives (I stop injecting them when it starts oozing out of the bottom of the cake
) and then they get rewrapped in fresh greaseproof paper and foil until they're ready for icing or having fruit and nut toppings a couple of weeks before Christmas.
Although I like the sort of boozy cake that you're thinking of making, and I have made this recipe at least 10 times, I found a lot of people who simply didn't like the texture of almost all fruit glued together with a bit of cake mixture so I stopped cooking it apart from as a present for the relatives that I know do like it. This is the one 'fruit cake' that I've made which doesn't need any sort of injecting because there's so little cake mixture with the fruit that there's little to absorb the alcohol.
Once you've bought all the booze this works out a seriously expensive cake BTW- although you have loads left over to drink or use in other things, the outlay to buy everything is really quite painful at the checkout.