Can I use raisins instead of currants in my recipe?

I have a cake recipe that calls for currants, but wanted to know if i could raisins instead? I'm not in the business yet, but something tells me I'll find a hard time to have currants. they are easily accessible, or I would have go to a specialty / delicatessen? Thanks for your help! They are more like cranberries than raisins? as far as taste? they are more bitter than sweet?

When you cook, you can change the recipe, whatever one I want it only as a guide. Currants and raisins are sweet are harsh, they must You may be the sugar in the recipe, you can also use dried cranberries and some other people will also be adapted for the use of lemon peel lingonberry and in most grocery stores they have other dried fruits. Depending on the moister content of the order that you use, rather than what you might adjust to the wet ingredients and then just add more or less of what they add more call for water or milk, no additional oil or Eggs, because this is called stop the growing process and make the cake heavy and you can also use fresh fruit such as cranberries (they are both dried) or raspberries or blackberries, I use the frozen kind, however, reduction to the liquid in the recipe, but simply your own likes and dislikes and go nuts

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