- 4 cups all-purpose flour, divided
- 1 pound chopped dates
- 1 pound candied
- 1 pound chopped pecans
- 1 pound dried figs, coarsely chopped
- 1 (15
ounce) package raisins
- 1 (10 ounce) package currants
- 1 cup butter or margarine,
- 2 cups granulated sugar
- 12 large eggs, lightly beaten
- 1 cup milk
- 3/4 cup light corn syrup
- 2 teaspoons baking soda
- 2 teaspoons ground nutmeg
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 cup brandy
- 15 pecan
- 3 red candied 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. Set aside.
- Beat butter at medium speed with 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 flower designs on top of batter, if desired.
- Bake at 350 degrees 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
- Pour a little brandy over cake each week for at least 1 month.
- Before serving, place cherry halves in center of pecan flowers, if desired.
Yield: two (5-pound) cakes