I make a fruit cake recipe with 1 kg mixed fruit, 2 cups SR flour, 2 cups boiling water, asst flavourings e.g. brandy, almond, rum, vanilla essences, mixed spice, cinnamon and nutmeg. If I have it I often substitute half a cup of brandy  for half a cup of the water I also add gravy browning (parisienne essence) for colour. I realise that the fruit has fructose in it but would the quantity be acceptable? It makes a 20cm cake.