Inspired by a "Simmer & Stir Christmas Cake" on BBC Good Food, I finally, as an adult, have baked a fruitcake! I grew up eating fruitcakes—I didn't ever think I could make, one but all that's changed. I've made them many times since I discovered this recipe, which I’ve changed in a few ways: I use more liquid, I make a paste of part of my soaked fruit mixture to infuse the cake with more fruit flavor; sometimes, I use brown butter (talk about adding layers of nut and caramel flavor); I vary the nuts in the recipe beyond the recommended macadamias; and I finish off my studding the top with dried fruits and whole nuts, like a crown. The end result is rich, dense fruitcake, a gift of Christmases past and to come.
Don’t want any alcohol? Use tea, hibiscus infusion (zobo in Nigeria), ginger beer (the carbonated sort), malt drink etc. Use the same amount of liquid as in the recipe. With non-alcoholic liquids, I advise an overnight soak, not longer.
Allergic to eggs? Use chia seeds instead. Chia seeds gelatinize when soaked in water and lend a similar strength and binding power to some mixes. Combine 1 tablespoon of seeds soaked in 1/3 cup water for every egg.
Note: If you can't find "mixed spice," you can make your own: http://www.bbcgoodfood.com/recipes/181605/mixed-spice —Kitchen Butterfly