Sabine

Hi,

I would like to bake a traditional English Christmas Fruit Cake. But I would like to make it without the alcohol (usually rum or sherry goes into it) because I find it rather expensive otherwise as I would not use the rest of the bottle.

Can I make it without the alcohol? If yes, how can I get a lot of moisture into it?

And would rum flavouring be a good substitute for the "real" alcohol?

Has anyone got a good recipe?

Thanks ever so much for any help!