1 cup butter or margarine
2 1/2 cups white sugar
2 eggs
1 (15 ounce) can black currants, with juice
1 cup white sugar
1 cup chopped pecans
6 tablespoons lemon juice
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Line 19 6 inch cake pans with parchment paper.
In a medium bowl, beat butter, sugar, eggs, black currants, and white sugar until smooth. Mix in pecans, lemon juice, lemon zest, pecans and lemon zest. Pour batter into prepared pans.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center of pan comes out clean. Cool and serve hot, covered, or chilled.