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