Can you use all self raising flour in a fruitcake?

Here's why:

* Self-raising flour contains baking powder, which is designed to make cakes rise. Fruitcakes are traditionally dense and rich, so the added baking powder in self-raising flour will create a lighter texture than expected.

* Fruitcakes rely on the weight of the fruit and the binding properties of the flour to create their dense texture. Self-raising flour might make the fruitcake crumbly.

Here's what you can do:

* Reduce the amount of self-raising flour: If you only have self-raising flour, you can reduce the amount slightly, perhaps by 1/4 cup, to compensate for the added leavening.

* Add more fruit: Increasing the amount of fruit will add weight and help to create a denser cake.

* Use a combination of flours: You can use a mixture of plain flour and self-raising flour to achieve the desired texture. For example, try using 2 parts plain flour to 1 part self-raising flour.

Ultimately, the best approach is to experiment and find the ratio that works best for you.

Remember: A fruitcake's density and richness are part of its charm, so don't be afraid to adjust the recipe to suit your preferences.