Saffron cake

1 servings

Ingredients

QuantityIngredient
1pinchSaffron
2tablespoonsHot water
1tablespoonYeast
1teaspoonSugar
5ouncesWarm water
1poundsWholewheat flour
1pinchSalt
¼teaspoonNutmeg
3ouncesMargarine
2ouncesShortening
8ouncesCurrants
1ounceCandied peel
5ouncesSoymilk

Directions

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"