Cornish Saffron Cake
|Saffron strands||1 Teaspoon|
|Warm water||3 Tablespoon|
|Fresh compressed yeast||1 Ounce, crumbled|
|All purpose flour||2 Pound|
|Superfine sugar||8 Ounce|
|Warm milk||1⁄2 Pint|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Lard||6 Ounce (Shortening)|
|Mixed dried fruit||8 Ounce|
|Lemon peel||2 Ounce, chopped|
Place the saffron and warm water in a small bowl and leave overnight.
Blend yeast with 2 oz.(1/2 cup) of the flour, 1 teaspoon sugar and the milk.
Leave in a warm place for 30 minutes until frothy.
Strain the saffron strands, reserving the liquor.
Sift remaining flour, salt and spices into a warmed bowl and stir in the remaining sugar.
Rub in the lard and butter.
Make a well in the centre and pour in the yeast batter and saffron liquor.
Draw the ingredients together and beat to give a soft dough.
Turn onto a floured surface and knead for 5 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Turn onto a floured surface and knead in the fruit and peel.
Divide in half and shape into two loaves.
Place in greased 1 lb.loaf tins.
Put into oiled polythene (plastic) bags and leave for 30 minutes or until well risen.
Remove from the bags.
Bake in a hot oven, 425°F, Gas Mark 7 for 40 minutes.
Turn out and cool on a wire tray.