Directions:

Preheat the oven to 375 ° F. Butter a 10-inch turban mold or Bundt pan. In a bowl, combine the brown sugar, sinnamon, 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 1/3 of the nut filling. Continue to layer, finishing with the batter. You can drop by the spoonfuls. if you have a problem spreading the batter. 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, serrve plain or glaze with the vanilla icing recipe below.

Vanilla Icing Recipe:

Combine 2 cups of confectioners' sugar, 1 teaspoon vanilla, and 2 to 3 tablespoons milk. Beat until smooth. If necessary, add more milk to make a glaze about the thickkness of cream sauce. Drizzle over the cake while still warm, letting it run down the sides.