3/4 c. currants
1/2 c. brown sugar
1/2 c. nuts, chopped
1 tsp. cinnamon
1/4 lb. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 pt. sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Cover currants with water, bring to boil. Remove from heat. Cover and let stand 5 minutes. Drain. Add brown sugar, nuts and cinnamon. Mix by alternating sour cream mixture and flour mixture. Grease pan (tube). Put 1/2 currant mixture in pan. Pour 1/2 batter then remaining currant mixture and remaining batter. Bake at 350 degrees for 35-40 minutes.