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Saffron Cake

Recipe name:
Saffron Cake

Recipe category:
Cake

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Recipe details:

1 pn Saffron 2 tb Hot water 1 tb Yeast 1 ts Sugar 5 oz Warm water 1 lb Wholewheat flour 1 pn Salt 1/4 ts Nutmeg 3 oz Margarine 2 oz Shortening 8 oz Currants 1 oz Candied peel 5 oz Soymilk Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices"

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Saffron Cake

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