Grandmothers Fruitcake - flour

Method

• 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 350F (180C) 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.