Saffron Cake Recipe by Ruth Paget
Serves 6
Ingredients:
-1 teaspoon saffron
-1 cup hot water
-4 cups flour
-4 teaspoons baking powder
-2/3 cup softened butter
-1 cup currants
-1 cup raisins
-1 tablespoon chopped candied lemon
-1 ½ cups sugar
-3 beaten eggs
-1 teaspoon salt
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Steep saffron in hot water for 10 minutes to obtain saffron water.
3-Sift 4 cups flour and 4 teaspoons baking powder together. Use a fork to incorporate the butter into the flour mixture until it is thoroughly mixed with the flour.
4-Add currants, raisins, candied lemon, sugar, beaten eggs, and salt to the flour mixture and turn to thoroughly mix.
5-Add saffron water to the batter and thoroughly blend together.
6-Place batter in a greased loaf pan and bake for 30 minutes or until a toothpick comes out clean.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
