Cornish Saffron Cake

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Once only made at Easter, but now available throughout the year, not just in Cornwall but throughout United Kingdom.

Saffron Cake Ingredients.

Ingredients. (Makes one large cake or 9 buns)
4 ozs. sugar
1 and 1/2 lb. plain flour.
1 egg.
Nutmeg.
6 ozs. lard or margarine.
1 lb. currants.
1 oz. fresh yeast.
1 dram saffron (pinch of) or 1/32 oz.
Warm milk

Recipe Method

Recipe Method Put the strands of saffron into a bowl, add warm water and leave overnight. Cream yeast with a little sugar.

Add to flour, rubbing in remaining sugar and lard until resembles breadcrumbs in consistency. Stir in currants. After yeast has risen, make a well in flour mixing by hand. Place in a greased cake tin and put to rise in a warm oven or other warm place. In the case of buns place onto floured baking tray.

Cooking: Cook in pre heated oven at 350f for about an hour.

Turn onto wire rack to cool. Once cooled completely cut into slices at least half an inch thick. Best served with a dollop of clotted cream or spread with butter.

History and Folklore-Cornwall