Ingredients Jump to Instructions ↓

  1. 23; cup packed dark brown sugar

  2. 1 tablespoon cinnamon

  3. 1 tablespoon unsweetened cocoa

  4. 2 to 3 tablespoons currants , chopped

  5. 1/2 cup chopped walnuts

  6. 3 cups sifted flour

  7. 1 1/2 tablespoons baking powder

  8. 1 1/2 teaspoons baking soda

  9. 1/2 teaspoon salt

  10. 3/4 cup butter

  11. 2 teaspoons vanilla

  12. 1 1/2 cups sugar

  13. 3 eggs

  14. 2 cups sour cream vanilla icing (see following recipe)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F. Butter a 10-inch turban mold or Bundt pan. In a bowl, combine the brown sugar, cinnamon, cocoa, currants, and walnuts. Mix well and set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Cream the butter, vanilla, and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold the dry ingredients into the creamed mixture alternately with the sour cream. Spread a thin layer of the batter in the bottom of the pan and sprinkle generously with ⅓ of the nut filling. Continue to layer, finishing with the batter. If you have difficulty spreading the batter, drop it by small spoonfuls. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then unmold. Serve plain or glaze with vanilla icing. Can be frozen.


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