Saffron Cake
3lb plain flour,
1lb Lard & Margarine (mixed),
6oz sugar,
1 1/2 lb dried fruit,
4-6oz candied mixed peel,
1 teaspoon salt,
1 dram good saffron,
1oz yeast,
warm milk and water to mix.
Cut Saffron into small pieces with scissors Place in basin and cover
with boiling water
Leave overnight to steep
Rub Lard/Marg into flour and salt.
Add sugar and fruit
Cream yeast with a little sugar. Thin with tepid water, and scatter a
little flour on top. Leave in warm place until frothy.
Using hand, mix saffron, yeast, and enough tepid milk & water with dry
ingredients to make soft dough. Knead well.
Cover with greased paper and a clean cloth and leave in a warm place
until doubled in size. Turn onto floured board and knead till the fruit
starts popping out.
Shape into cakes, loaves, or buns. Then put into well greased tin/s.
Buns are usually put on a greased baking sheet.
Put into a warm place to 'plum up'.
Bake -
Buns: 440 F 15-20 mins
Cakes: 425 F 15 mins then 30 mins at 400 F.
Cakes or loaves need 40-50 mins at these temps but should sound hollow
if tapped on base, though the crust will be soft
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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