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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
2. When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
3. Let rise 1 1/2 hour in the bowl.
4. Put in greased bread pan to rise for 1/2 hour before baking.
5. Bake in a 350 degree F oven for 45 minutes.
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