| 1. | Place the chopped peaches in a bowl and pour over lemon juice. Leave to soak. |
| 2. | Beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. |
| 3. | Add the flour, cinnamon and sour cream and stir into mixture. Add the walnuts, peaches with lemon juice and currants. |
| 4. | Spoon into greased and lined 20cm round cake tin and bake for 50 minutes or until a skewer comes out clean at 180°C. |
| 5. | Prepare lemon icing by mixing all ingredients together. Ice cake when cooled |
Print this recipe