Chocolate fruit cake, tweaking advice needed. Using pre soaked fruit, do I cut out the alcohol

[ColdCottage]

I have 800g of brandy soaked fruit (reduced after Christmas!) which I thought I would use to make this cake.

www.nigella.com/recipes/view/chocolate-fruit-cake

As the fruit and peel adds up to just under 800g I think I am fine with that but am wondering about the moisture, I don't have any Tia Maria etc but as the fruit is pre soaked think I will be ok to not use the booze but what should I add so its not dry? And how much?

Also I am thinking of adding some chocolate chunks - I don't think that will impact on the bake - do you?

Thanks

Anyone?

Pure guesswork here, but if you added say 1/3rd of the Tia Maria (or similar) to the mix, then keep the rest in case you feel, after cooking, that it might be dry. You could then "feed" the cake like you would a Christmas cake.

Thank you.