Is there a non alcohol substitute for a fruitcake?

Alcohol is added to cakes mainly for flavouring. Usually the amount of liquid is small, so can easily be left out or substituted with a small amount of water. Essences or extracts such as vanilla can be used to add an alternative flavour. These have an alcohol base, because this allows the flavour to be diluted into a more measurable amount, to be mixed though the dough thoroughly, and because most of the alcohol will evaporate during cooking.