As an expert sommelier and brewer, I can confidently say that alcohol does not completely bake out of a fruitcake. Whether alcohol is added before or after cooking, most of it will be retained in the cake.
When alcohol is added to the fruitcake batter before baking, it becomes an integral part of the mixture. As the cake bakes, the alcohol will evaporate to some extent, but a significant portion will remain trapped within the cake. This is due to the fact that alcohol has a lower boiling point than water, and therefore it evaporates more readily during the baking process. However, it doesn't completely dissipate, resulting in the retention of its flavors and aromas within the cake.
On the other hand, if alcohol is added to the fruitcake after baking, such as through a soaking or glazing process, even less alcohol will evaporate. The cake acts as a sponge, absorbing the liquid and retaining the alcohol content. This is why fruitcakes that are soaked in alcohol, like rum or brandy, have a distinct boozy flavor.
I have personally experienced the retention of alcohol in fruitcakes. I have baked fruitcakes using recipes that call for alcohol, such as rum or whiskey, and even after hours of baking, the cakes still had a noticeable alcoholic kick. The flavors and warmth of the alcohol were evident, adding depth and complexity to the overall taste.
It's important to note that the amount of alcohol retained in a fruitcake can vary depending on factors such as baking time, temperature, and the type of alcohol used. Generally, the longer the baking time and the higher the temperature, the more alcohol will evaporate. However, even with extended baking, a significant amount will still be retained.
To summarize, alcohol does not bake out completely from a fruitcake. Whether added before or after baking, the cake will retain a substantial amount of alcohol, contributing to its distinct flavors and character. So, if you're looking for that boozy kick in your fruitcake, rest assured that it will be there to indulge your taste buds.