Saffron Cake
A delicately spiced, golden-hued cake rich with currants, raisins, and aromatic saffron.
Ingredients
- ½ cup butter
- 1 cup brown sugar
- 1 cup currants (dried)
- 3 tablespoons golden raisins
- 1 cup water
- 1 egg (lightly beaten)
- ½ teaspoon cinnamon
- ½ teaspoon mace
- ¼ teaspoon ground cloves
- 1 teaspoon powdered saffron (dissolved in 1 tablespoon hot water)
- 2 cups cake flour (sifted)
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel
- 1 ½ cups milk
Instructions
- Add saffron to 1 tablespoon hot water and set aside. Bring 1 cup of water to a boil, remove from heat, and add raisins and currants to plump.
- Grease and flour an 8-inch cake pan or Bundt pan. Preheat oven to 350°F.
- Sift together the flour, cinnamon, mace, cloves, and baking powder. Stir in lemon peel.
- Cream butter and sugar until light and fluffy. Add the dissolved saffron and beat well.
- Combine milk and beaten egg. Add the sifted dry ingredients and milk mixture alternately to the creamed butter and sugar. Stir in drained raisins and currants.
- Pour batter into prepared pan and bake for 1½ hours, or until a tester comes out clean.
Notes
From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
