1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup white sugar
2 eggs
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.