2 1/2 c  Granulated sugar
3 c  Cold water
1 sm Cinnamon stick
3    Whole cloves
1    Orange (peel only)
1/2 lb Sweet butter
6    Eggs; room temperature
1 c  All-purpose flour
1 c  Fine semolina
3 ts Baking powder
1 c  Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

*Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with
the cold water in a saucepan and cook until dissolved, then add the
cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove
the flavorings. Cool. Using an electric mixer, beat the butter in a large
bowl until fluffy. Gradually add the remaining sugar, beating on medium
speed, then add the eggs, one at a time, beating thoroughly after each
addition, without rushing. Meanwhile, sift the flour, semolina, baking
powder, and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter a
last whirl on high speed for a few seconds. Pour immediately into a
buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate
oven (350 F) for 30 to 35 minutes, or until the cake springs back when
touched by a finger. Remove from the oven and set the pan on a cake rack.
Using a sharp knife, score the cake into diamond shapes. Spoon the cooled
syrup over the entire cake and cool. Note: Each piece may be attractively
garnished with a candied or marachino cherry slice in the center and almond
slivers angled on each side.