Cynthia, the liquid in cakes is usually milk or buttermilk; and you'd substitute an egg or eggs for part of that. Sorry, I should have been more clear. If the liquid in a cake is purely eggs, then simply add another egg, without substituting. As for fruitcake, which is SO thick with add-ins (and thus very light on actual cake batter), I don't believe you'd even need to add an egg. In fact, you might just want to try our gluten-free fruitcake recipe. Good luck - PJH

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