Saffron Fruit Cake

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.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 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

1. Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
2. 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.
3. 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.
4. Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
5. Mix well but do not over work the mixture then pour into the cake pan.
6. Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
7. Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
8. Now thats special.