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1
MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown paper (not recycled).
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2
Cut out circle; set pan in center, and draw around base of pan and inside tube.
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3
Remove pan, and fold circle into eighths with lines on the outside.
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4
Cut off pointed tip of triangle along line.
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5
Unfold paper, cut along folds to the outside line.
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6
Place liner in pan; grease and set aside.
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7
Repeat procedure for second pan.
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8
Combine 1/2-cup flour, dates, and next 5 ingredients in a large bowl, tossing gently to coat.
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9
Set aside.
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10
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
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11
Add eggs, beating until blended after each addition.
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12
Add milk and corn syrup, mixing well.
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13
Combine remaining 3 1/2 cups flour, baking soda, and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture.
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14
Mix at low speed after each addition until blended.
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15
Pour over fruit mixture; stir well.
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16
Spoon batter into prepared pans.
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17
Place pecan halves in flour designs on top of batter, if desired.
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18
Bake at 350F (180C) F for 1 hour or until a wooden pick inserted in center of cake comes out clean.
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19
Remove from oven; cool completely in pans on wire racks.
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20
Remove cakes from pans, peel paper from cakes.
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21
Wrap in brandy-soaked cheesecloth; store in airtight containers in a cool place.
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22
Pour a little brandy over cakes each week for at least 1 month.
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23
Before serving, place cherry halves in center of pecan flowers, if desired.
