Yes, that's one of the best (or worst) kept secrets to the holiday fruitcake experience. A dark fruitcake, not too sweet, must be cured by dousing liberally and regularly with brandy, dark rum, or (some say) good bourbon whiskey. I believe it is tradition for the keeper of the fruitcake to participating in this dousing ceremony, while addressing the fruitcake in the manner of a Scotsman with a haggis (sword optional).