Title: Cornish Saffron Cake
Categories: Ethnic Cake Bread
Yield: 1 Cake

3/4	dr	Saffron (1.3 grams)
4	lb	Flour
1	lb	Currants
1/2	lb	Sugar
		Salt
		Lemon peel
20	oz	Shortening
3		Ha'pence worth of yeast

Cut up saffron and put in a little cold water, add hot and put in warm oven to soak. Put yeast in a basin and put a little sugar in with it. Pour one cup warm water on it, put some flour in and put on the back of the stove. Mix all together and let dough rise. Then make into loaves and let rise. Bake.

Mabel Weller [from Great Aunt Ellen's recipes]

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