Easter Sunday Saffron Cake Recipe
Ingredients:
- # 8oz (225g) margarine or butter
- # 1lb (450g) plain flour
- # quarter tsp. Bicarbonate of soda
- # quarter tsp. saffron strands
- # 6oz (175g) sultanas
- # 2.5fl oz (65ml) cold water
- # 8oz currants
- # 6oz (175g) sugar
- # 2 eggs
- # 2oz (50g) mixed candied peel
- # small amount of milk
- # pinch of salt
Directions:
- # Soak the saffron in salted cold water overnight
- # Preheat the oven to 350F, Gas Mark 4, 180C
- # Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin
- # Sift together the flour and bicarbonate of soda and rub in the margarine or butter
- # Mix in the candied peel, currants, sugar and sultanas
- # Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency
- # Beat well and turn into the baking tin
- # Bake for one and a half to two hours
- # If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool