Combine first 9 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well alter each addition.
Combine remaining flour, soda, and spices; add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Stir in dredged fruit mixture.
Spoon batter evenly into two brown paper-lined and greased 9-inch spring form pans. Garnish top of each cake with pecan and candied cherry halves, if desired. Bake at 300° for 2 1/2 hours or until wooden pick inserted in center comes out clean.
Cool cakes completely in pans. Remove from pans; wrap cakes in cheesecloth soaked in brandy. Cover with plastic wrap or waxed paper, and place in a tightly covered tin to soak for two weeks. Chill thoroughly; thinly slice to serve.