Welsh Currant Cake
3 1/4 cups self rising flour
1 1/3 cups vegan margarine
1 3/4 cups black currants
1 cup vegan sugar
egg replacer for 2 eggs (http://vegweb.com/index.php?topic=7678.0) + 2 tablespoons nondairy milk (I use soy)
1 tablespoon brown sugar
1. Preheat oven to 400 degrees F. Line cake pan with greased wax paper. Rub margarine into flour. Add dry ingredients, then egg replacer. Mix.
2. Place in prepared cake tin. Sprinkle top of cake with brown sugar.
3. Bake in top of oven for 15 minutes at 400; reduce to 325ºF and bake for another 90-105 minutes.
Source of recipe: This is a veganized version of a traditional Welsh treat.