Why would you use only baking soda to cook fruitcake?

Using only baking soda in fruitcake can be beneficial because it acts as a leavening agent, helping the cake rise and achieve a light texture without the need for baking powder. Baking soda also interacts with acidic ingredients, such as molasses or citrus, enhancing the flavor and color of the cake. Additionally, it can help to tenderize the batter, resulting in a moist and flavorful fruitcake.