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Saffron Fruit Cake Recipe
Recipe for Saffron Fruit Cake
Makes two 450 g/1 lb cakes
2.5 ml/½ teaspoon saffron strands
15 g/½ oz fresh yeast or 20 ml/4
teaspoons dried yeast
900 g/2 lb/8 cups plain (all-purpose)
225 g/8 oz/1 cup caster (superfine)
2.5 ml/½ teaspoon ground mixed
A pinch of salt
100 g/4 oz/½ cup lard (shortening)
100 g/4 oz/½ cup butter or margarine
300 ml/½ pt/1¼ cups warm milk
350 g/12 oz/2 cups dried mixed fruit
(fruit cake mix)
50 g/2 oz chopped mixed (candied) peel
Chop the saffron strands and soak in 45
ml/3 tablespoons of warm water overnight. Mix the yeast with 30 ml/2
tablespoons of the flour, 5 ml/1 teaspoon of the sugar and 75 ml/5
tablespoons of warm water and leave in a warm place for 20 minutes
Mix together the remaining flour and
sugar with the spice and salt. Rub in the lard and butter or
margarine until the mixture resembles breadcrumbs, then make a well
in the center. Add the yeast mixture, the saffron and saffron
liquid, the warm milk, fruit and mixed peel and mix to a soft dough.
Place in an oiled bowl, cover with clingfilm (plastic wrap) and
leave in a warm place for 3 hours.
Shape into two loaves, place in two
greased 450 g/1 lb loaf tins (pans) and bake in a preheated oven at
220C/450F/gas mark 7 for 40 minutes until well risen and golden
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