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Saffron Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
1  pinch  Saffron
2  tablespoons  Hot water
1  tablespoon  Yeast
1  teaspoon  Sugar
5  ounces  Warm water
1  pound  Wholewheat flour
1  pinch  Salt
1/4  teaspoon  Nutmeg
3  ounces  Margarine
2  ounces  Shortening
8  ounces  Currants
1  ounce  Candied peel
5  ounces  Soymilk

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"


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