1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup white sugar
1 teaspoon lemon extract
1 1/2 cups milk
1 cup chopped pecans
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon lemon juice
6 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 cup fresh currants
3 tablespoons pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together cake mix, water, sugar, eggs, lemon extract, milk, pecans and flour. Beat until stiff. Fold in cherries and set aside.
Spoon batter evenly into 12-inch round cake pan. Sprinkle top with pecans. Chill in refrigerator until set. Cover and refrigerate overnight.
Place cake pan in baking dish. Bake in preheated oven for 1 hour. Cool cake completely. Chill for 4 hours before removing from pan. Let cool completely.
After 9 hours of baking, remove cake from refrigerator and slice into 1-inch squares. Cut into 1 inch squares. Serve hot or cold.
I stopped by during Easter to make sure the cake was proper way to prepare it. It was perfect.... crispy on the outside, sweetened by the sugar, and drizzled with milk. Will make this again!