Sook's Fruitcake Recipe

Sook's Famous "Christmas Memory" Fruitcake

2 1/2 lb Brazil nuts
2 1/2 lb White and dark raisins;
-mixed
1/2 lb Candied cherries
1/2 lb Candied pineapple
1 lb Citron
1/2 lb Blanched almonds
1/2 lb Pecan halves
1/2 lb Black walnuts
1/2 lb Dried figs
1 tb Nutmeg
1 tb Cloves
2 tb Grated bitter chocolate
8 oz Grape jelly
8 oz Grape juice
8 oz Bourbon whisky
1 tb Cinnamon
1 tb Allspice
2 c Butter
2 c Sugar
12 Eggs
4 c Flour

Cut the fruits and nuts into small pieces, and coat them
with some of the flour. Cream the butter and sugar
together, adding one egg at a time, beating well. Add the
rest of the flour. Add the floured fruits and nuts, spices,
seasoning, and flavorings. Mix by hand. Line a large cake
tin with wax paper, grease, then flour. Pour the mixture
into the pan and put it in a steamer over cold water.
Close the steamer and bring the water to a rolling boil.
Lower the heat and steam the cake for about
four-and-one-half hours. Preheat oven to around 250
degrees, and bake for one hour.
From "Sook's Cookbook" and made famous
in Truman Capote's "A Christmas Memory".


I am going to soak the nuts and fruits in the alcohol and grape juice for a few days. That will give the candied fruits time to get here through the mail.