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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" ISBN 0-929264-56-8 and made famous
in Truman Capote's "A Christmas Memory"
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