This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime.
1 cup vegetable oil
2 cups water
1/2 cup cognac
1/2 cup golden raisins
1/2 cup dark raisins
4 cups all-purpose flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Zest of 1 lemon
1 1/2 cup walnuts, chopped
2 cups sugar
2 1/2 cups water
1 cinnamon stick
*If you’d like a less sweet cake, simply dust the top of cake with powdered sugar and skip the syrup.
Preheat oven to 350°F. Spray non-stick baking spray into 9 x 13 baking pan and set aside.
In a small mixing bowl, whisk together oil, water and cognac. Add raisins and set aside.
In a large mixing bowl, sift together flour, sugar, baking powder, cinnamon and cloves.
Add oil/cognac mixture to dry ingredients and stir to combine. Stir in lemon zest and chopped walnuts.
Pour batter into prepared pan and bake for 45 minutes.
Allow cake to cool. Dust top with powdered sugar, or pour syrup over cake.
In a medium saucepan, combine water, sugar, and cinnamon stick and bring to a boil. Reduce heat and cook until mixture thickens slightly, about 20 minutes. Remove cinnamon stick and pour warm syrup over cake.