Recipe by robd16
This light yet moist fruit cake keeps really well and the sweet perfumed aroma that the saffron provides goes well with the buttery dried fruit. The method is also easier than most cake recipes so you'll want to make this again and again. It has a wonderful mood lifting other worldly after taste and is an absolute winner! There is no substitute for saffron, its flavour is unique. (I buy mine on ebay at a fraction of the cost) If you haven't got any then add a few drops of natural almond extract and 2 oz chopped walnuts to make an equally delicious everyday cake.
Top Review by Tea Jenny
I loved the sound of this cake it sounded lovely and it is lovely. I changed it a wee bit as I am diabetic and wanted to make it more suitable for myself, so I used currants as they are better than the other kinds of fruit, also I used 1/4 cup of vanilla sugar, and 1/4 cup of splenda, and It was just the right sweetness for me. I did use the butter maybe I should of used my margarine but I thought the butter would give it that rich flavour and it did. I will only have a small piece if I can leave it alone so I don't think the butter will do any damage to my diet it had a very nice aroma when it was baking. thank you for posting. Made for January tag game Saffron 2011.
- 8 ounces dried fruit (sultanas, raisins or currants)
- 4 ounces butter
- 6 ounces sugar
- 6 ounces plain flour (can use self rising)
- 1 tablespoon baking powder (omit if using self rising)
- 2 eggs, beaten
- saffron thread (1/8 tsp)
- 1 pinch salt
Directions See How It's Made
- Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
- In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
- Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
- Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
- Mix well but do not over work the mixture then pour into the cake pan.
- Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
- Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
- Now thats special.