SAFFRON CAKE

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Saffron Cake image

Grandma Dimond's Saffron Cake recipe is a British recipe from the Wrefords in Cornwall, England. It is really more of a fruit bread traditionally served with clotted cream.

Provided by Jill Patrice

Categories     Yeast Breads

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 cup shortening
1 tablespoon shortening
3/4 cup currants
1/4 cup candied lemon peel or 1/4 cup citron
1 teaspoon salt
1 cake yeast
1/4 cup sugar
1/4 ounce saffron

Steps:

  • Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
  • When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
  • Let rise 1 1/2 hour in the bowl.
  • Put in greased bread pan to rise for 1/2 hour before baking.
  • Bake in a 350 degree F oven for 45 minutes.

Nutrition Facts : Calories 410, Fat 19.8, SaturatedFat 4.9, Sodium 391.9, Carbohydrate 54.5, Fiber 2.6, Sugar 20.6, Protein 5.4

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