I 'feed' my fruit cakes every 1-3 weeks...depending how far ahead I've baked them before being needed. You should be able to feed your cake at least once.
I double wrap in greaseproof paper and foil and then store upside down in a metal cake tin. Storing upside down will naturally 'level' them. If you do need to level it, be sure to cover all sides (including the bottom) with marzipan to seal it, although underneath will only require a thin layer. The marzipan also helps get a nice level area to work with.
If it is a round shape, the marzipan is cut into a strip and 'wrapped' around the sides in one strip and then a circle cut out to place on top, this will help getting you clean edges/corners. Boiled apricot jam, or clear alcohol (gin/vodka) is basted onto the cake to help the marzipan stick. I also baste the marzipan with clear alcohol before covering with sugarpaste, as I find apricot jam at this point makes sugarpaste slide all over. I like to ice/cover my fruit cakes upside down too, and fill the gap at the bottom to level the sides with extra marzipan...
...but I'm NOT a professional...it's just how I've learnt over the years.
If the bride definitely wants to keep it for a year (or more), then yes freeze it, remembering to remove the icing and wrapping well before placing in the freezer, as the icing (royal or sugarpaste/fondant) DOESN'T freeze well, and she will need an ice pick to get through any icing and into the cake! In years gone by I'm sure my Grandparents just stored theirs in a tin in a cupboard/under the bed for a year - 18 months as they won't have had a freezer!
I have stored iced fruit cakes for up to 6 months in just in a tin (away from a heat source!) and it's been fine to eat...but fruit cake IS my favourite.
Good luck x