Put all your ingredients except the cherries, flour and eggs into a large saucepan, stir and bring to the boil. Turn off the heat then allow the mixture to cool for 20 minutes.
Fold in the flour, add the cherries then add the eggs. Place the mixture into a greased 8 inch deep cake tin. Then sprinkle on some brown sugar.
Bake for approximately 2 hours at 160C (gas mark 3). Check to see if the cake has been cooked through by placing a skewer in the centre – if it comes out clean then it is ready. If not, it requires more time – keep checking using the skewer every 5 minutes until it comes out clean.