saffron cake

INGREDIENTS

2 lb plain flour
10 oz sugar
10 oz margarine
2 pkts dried yeast
Saffron – 1 dram
Fruit – Grandma would say just what you think. I use sultanas.
Tepid water

METHOD

1. Soak saffron in a small bowl with hot water ( approx ½ cup) cover and let steep for a couple of hours
2. In a large bowl place flour and rub in marg until fine breadcrumbs
3. Mix in sugar.
4. Mix in fruit
5. Mix in yeast
6. Make a well in the center and pour in steeped saffron including the water. And add enough tepid water to make a soft dough. Unlike bread you will not take the dough out of the bowl but merely mix to form a soft dough and leave in the bowl cover and leave to rise.
7. When the dough has doubled in size( I make mine at night and let rise over night and bake fresh in the morning}. Simply place a small hand full of dough in a muffin tin and bake at 375 for 30 – 35 minutes until risen and golden brown.

Enjoy

CONVERSIONS

2 lb = 907 g
10 oz = 283 g
1.5 lb = 680 g
6 oz = 170 g