Greek Currant Cake

2 1/2 C all purpose flour
1 T ground cinnamon
1 t baking soda
0 - pinch of salt
2 C dried zante currants
1/2 C golden raisins
1/3 C fresh orange juice (1 medium orange)
3 T fresh lemon juice (1 medium lemon)
2 t grated orange peel (peel of 1 medium orange)
1 1/2 t grated lemon peel (peel of 1 medium lemon)
2 t brandy
1 t vanilla extract
3/4 C olive oil
1 1/2 C sugar

Preheat the oven to 350°F. Grease and flour a 10" round springform cake pan and set aside.

In a large bowl, sift together the flour, cinnamon, baking soda, and salt. Add the currants and raisins, stirring well to evenly combine. Set aside.

In a small bowl, combine the orange juice, lemon juice, orange peel, lemon peel, brandy, and vanilla; set aside.

Pour the oil into another large bowl. With an electric mixer on high speed, gradually beat in the sugar. When all the sugar has been incorporated, gradually beat in the citrus juice mixture on low speed.

Gradually add the flour mixture to the oil mixture, stirring well with a wooden spoon after each addition. Spoon the batter into the prepared pan, then place on a pizza pan or a circle of a double thickness of foil with a raised edge (to prevent oven fires).

Bake for 50 to 60 minutes, or until a knife inserted in the center almost comes out clean (this is a very moist cake). If the cake is browning too quickly after 45 minutes, cover loosely with foil and bake until done. Let cool completely in the pizza pan or foil on a wire rack before transferring to a cake plate and removing the sides. Sprinkle with confectioners' sugar if desired.

From Mediterranean Vegan Kitchen