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Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat or flours more hard wheat, making the cake heavy. Be accurate. Measure your ingedients carefully. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.
Heavy Fruit cakes with alcohol can be made well ahead of time, un-iced over 6 months, ice a week or so before serving! Lighter fruit cakes can be made 3-5 days in advance (the more fruit the longer on that scale but 3 is pretty safe) and can usually be stored iced. Bread cakes (like banana bread) will last 3 days.