Title: Saffron Cake
Categories: Cake
Yield: 1 Servings

1	pn	Saffron
2	tb	Hot water
1	tb	Yeast
1	ts	Sugar
5	oz	Warm water
1	lb	Wholewheat flour
1	pn	Salt
1/4	ts	Nutmeg
3	oz	Margarine
2	oz	Shortening
8	oz	Currants
1	oz	Candied peel
5	oz	Soymilk

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough.

Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.

Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.

Gail Duff, "A Book of Herbs & Spices"

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