Instructions: Sift flour, 1 teaspoon cinnamon, ginger, nutmeg, 1/8 teaspoon allspice, baking soda and salt together onto piece of wax paper; set aside.

Beat oil and granulated sugar 1 minute in large bowl of mixer. Add eggs 1 at a time, beating well between them. Put dry ingredients on top of mixture, then apples and currants. Use mixer on low speed to mix thoroughly or, alternately, fold in with rubber spatula until mixed.

Transfer to greased 10-inch round springform pan. Smooth top. Bake at 350 degrees until cake is browned with crackly surface and toothpick inserted in center comes out clean, about 55 minutes to 1 hour.

Transfer to rack and let cool slightly. Loosen sides of cake from pan with knife and carefully remove springform pan. (Can be made up to 3 days ahead and kept at room temperature, covered airtight, or frozen up to 3 months, wrapped airtight. To serve, thaw then, warm cake in 250-degree oven for 10 minutes.)

Transfer cake from pan bottom to serving platter. Mix powdered sugar, 1/2 teaspoon cinnamon and dash allspice in small bowl. Transfer to fine sieve; press sugar through sieve to lightly cover cake. Serve warm, cut in wedges, with scoops of vanilla ice cream.

This recipe yields 10 to 14 servings.

NOTES :

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