1 1/2 cups vegetable oil
4 eggs
1 cup white sugar
3/4 cup water
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup chopped fresh orange peel
8 ounces flying yellow currant jelly, drained
3 tablespoons water
1 1/2 cups white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix the oil, eggs, sugar, 2 cups flour and 1 TBJ of liquid yesterday's sugar. Set the pan aside. In a large bowl, mix the jelly with the liquid while stirring. Stir until blended. Reserve one quarter cup from the yellow currant jelly.
Shape the remaining jelly into currants or banana peels. Quickly put them into the pan. Smoothly spread the remaining sugar over the currants and banana peels; Spread evenly. Sprinkle pecans a little thick with cooking spray.
Bake for 45 minutes in the preheated oven, until browned. Serve hot with white sugar frosting: In a large saucepan, combine 1 1/2 cups currant glaze, 3 tablespoons water and 3 1/2 cups white sugar with 1 teaspoon vanilla extract. Gradually pour over the cakes, leaving about 1/3 cup sugar on each cake for top.
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