Saffron Fruit Cake
photo by Tea Jenny
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 8 ounces dried fruit (sultanas, raisins or currants)
- 4 ounces butter
- 6 ounces sugar
- 6 ounces plain flour (can use self rising)
- 1 tablespoon baking powder (omit if using self rising)
- 2 eggs, beaten
- saffron thread (1/8 tsp)
- 1 pinch salt
directions
- Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
- In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
- Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
- Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
- Mix well but do not over work the mixture then pour into the cake pan.
- Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
- Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
- Now thats special.
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Reviews
-
I loved the sound of this cake it sounded lovely and it is lovely. I changed it a wee bit as I am diabetic and wanted to make it more suitable for myself, so I used currants as they are better than the other kinds of fruit, also I used 1/4 cup of vanilla sugar, and 1/4 cup of splenda, and It was just the right sweetness for me. I did use the butter maybe I should of used my margarine but I thought the butter would give it that rich flavour and it did. I will only have a small piece if I can leave it alone so I don't think the butter will do any damage to my diet it had a very nice aroma when it was baking. thank you for posting. Made for January tag game Saffron 2011.
RECIPE SUBMITTED BY
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