Soak the fruits in the liquor overnight.
The next day, grease a standard loaf pan with butter, line it with parchment paper, then grease it again.
Preheat the oven to 350º. In a large mixing bowl, toss the fruit and nuts in about ¼ cup of the flour. Cream together the butter and the sugar with an electric mixer. Add the eggs one at a time, beating well after each addition, until the mixture is fluffy. Sift the salt and remaining flour over the fruit and nuts, tossing all together. Fold the mixture into the buytter and eggs, then turn the batter into the prepared loaf pan. Bake for 1 ½ hours or until a straw inserted in the center of the cake comes out clean. The top should be browned and the edges should be just pulling away from the sides.
Set the cake in its pan on a rack and allow to cool for 20 minutes. Turn the cake out on a plate, and, if desired, sprinkle liberally with the liquor of your choice. Fruitcakes keep very well. Store for a month or more in a plastic bag in a cool, dark place (see above), or wrapped in liquor-soaked cheesecloth in an airtight container, before serving. Keeps for several months.
From “Hoppin' John's Lowcountry Cooking” by John Martin Taylor, copyright 1992, 2000, Houghton Mifflin Co. Used by permission of the author.
Check out this and John’s other books and products on his Web site: www.hoppinjohns.com.