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1. Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes.
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2. Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat.
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3. Preheat oven to 375°.
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4. Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth.
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5. Fold in orange peel and currants. Pour batter into a well-greased 7 by 7 by 2-inch square pan and bake for 25 minutes, or until golden.
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6. Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioners' sugar. Cut into squares and serve immediately.
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NOTE:
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Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.
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