Saffron Cake

Saffron Cake

1 Preparation Time :

Categories : Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

2 C. sifted flour

1/2 Tsp. soda

1 Tsp. cream of tartar

3 Tbsp. sour cream

1 Pkg. saffron

1/2 C. boiling water

1 Tbsp. orange rind

1 lemon (juice and rind)

1/2 Tsp. salt

1/3 C. butter

2/3 C. sugar

2 eggs

1/2 C. currants

1/2 C. golden raisins

1/2 C. candied orange and lemon peel or 1 c. mixed

fruit

Pour boiling water over saffron; let stand for 1 1/2

hours. The juices, sour cream and water with saffron should

make 3/4 cup. Mix in order given. The sugar and butter may be

creamed. Add eggs; mix in dry alternately with liquid. Then

add fruit. More currants may be added, if desired. Bake in 9

5 x 3-inch loaf pan at

350 degrees for 50 to 60 minutes. Let cool

before cutting. Keeps well, may be frozen. - - - - - - - - - - - - - - - - - -