Special fruitcake for the tardy

Line the base and sides of a 22 cm layer cake tin with two layers of brown paper and greased wax paper. Make a lid using aluminium foil, with the shiny side facing in. Cream the butter or margarine and 200 g (250 ml) of the sugar. Add the eggs one by one, beating well after each addition. Sprinkle 50 ml cake flour over the fruit cake mixture and glacé cherries and mix well. Sift the remaining cake flour and remaining dry ingredients together and add to the butter mixture, alternating with 75 ml of the brandy. Finally add the fruitcake mixture and mix well. Turn the mixture into the prepared tin and leave for 30 minutes. Cover the tin with the aluminium foil lid. Preheat the oven to 150 ºC (300 ºF). Bake the cake for one hour, reduce the heat to 120 ºC (250 ºF) and bake for a further 2 1/2 – 3 hours.
Meanwhile, mix the 100 ml water and remaining sugar (125 ml) in a saucepan. Bring to the boil and boil for about 5 minutes. Cool and add the remaining 100 ml brandy and vanilla essence. Remove the aluminium foil lid 15 minutes before the end of the baking time and pour the syrup over the hot cake. Bake uncovered for the remaining baking time. Cool the cake in the tin before turning out onto a wire rack. Decorate with glacé fruit, or store in an airtight container.