Or ... Lenten Nutcake:
Lenten Nut Cake
Prepared during the Lenten season because there is no butter or other dairy products in the recipe.
4 cups all purpose flour
1 tablespoon ground cloves
3 teaspoons double-acting baking powder
1 cup raisins (we like craisins)
1 cup vegetable oil
1 1/2 cup sugar (we're thinking of subbing brown sugar on the next bakefest)
2 cups water
1 teaspoons baking soda
1/2 cup cognac (a decent rum or brandy are also good)
1 tablespoon grated lemon or orange peel
1 1/2 cup chopped walnuts
confectioner's sugar for topping
ground cinnamon for topping
Preheat the oven to 350 degrees.
Sift flour into a bowl with the cloves and baking powder. Sprinkle a little of the flour mixture over the raisins/craisins.. Add oil to flour and blend well. Make a well in the center of the flour/oil mixture. Add sugar, two cups of water, and baking soda dissolved in cognac/rum/brandy. Mix lightly. Add citrus peel, raisins, and nuts. Mix well. Grease a 9x12 inch pan and pour in batter. Bake for about 1 hour, or until cake tester comes out clean. Cool in pan, remove, and sprinkle with confectioner's sugar and cinnamon. Cut into squares and serve cold.
From The Complete Book of Greek Cooking, by St. Paul's Greek Orthodox Cathedral Recipe Club.
St. Paul's Greek Orthodox Cathedral is in Hempstead, NY.