SYRUP:

1/2 c. granulated sugar
3 c. cold water
1 sm. stick cinnamon
2 tsp. lemon juice

Simmer sugar, cold water and cinnamon. Add lemon juice and cool.

CAKE:

1 c. butter
1 c. sugar
6 eggs, room temperature
1 c. all purpose flour
1 c. fine semolina or cream of wheat
3 tsp. baking powder
1 tsp. vanilla extract
2 tbsp. brandy

Beat butter until fluffy. Add sugar gradually, then add eggs, 1 at a time; beat well. Sift flour, cream of wheat, baking powder together. Very gradually add to batter, beating on medium speed, then add vanilla and brandy. Pour into buttered 9"x12"x3" cake pan. Bake on center rack at 350 degrees for 30 to 35 minutes. Using a sharp knife score the cake into diamond shapes. Spoon cooled syrup over entire cake. Cover pan with aluminum foil at least 1 hour.

OPTIONAL: Garnish each diamond slice with maraschino cherry slice center and almond slivers angled on each side.