4 c  All-purpose flour, divided
1 lb Chopped dates
1 lb Candied citron
1 lb Chopped pecans
1 lb Dried figs, coarsely chopped
1 pk Raisins (15-oz.)
1 pk Currants (10-oz.)
1 c  Butter or margarine,
- softened
2 c  Sugar
12 lg Eggs, beaten
1 c  Milk
3/4 c  Light corn syrup
2 ts Baking soda
2 ts Ground nutmeg
2 ts Ground cinnamon
2 ts Ground allspice
1 ts Baking powder
1 c  Brandy
15    Pecan halves (optional)
Brandy
3    Red candy cherry halves,
- (optional)

MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown
paper (not recycled). Cut out circle; set pan in center, and draw around
base of pan and inside tube. Remove pan, and fold circle into eighths with
lines on the outside.

CUT off pointed tip of triangle along line. Unfold paper, cut along folds
to the outside line. Place liner in pan; grease and set aside. Repeat
procedure for second pan.

COMBINE 1/2-cup flour, dates, and next 5 ingredients in a large bowl,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, beating until blended after each
addition. Add milk and corn syrup, mixing well.

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. Mix at low speed after each addition until blended.
Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place
pecan halves in flour designs on top of batter, if desired.

BAKE at 350 F for 1 hour or until a wooden pick inserted in center of cake
comes out clean. Remove from oven; cool completely in pans on wire racks.

REMOVE cakes from pans, peel paper from cakes. Wrap in brandy-soaked
cheesecloth; store in airtight containers in a cool place. Pour a little
brandy over cakes each week for at least 1 month. Before serving, place
cherry halves in center of pecan flowers, if desired.