Cornish saffron cake

 
                            CORNISH SAFFRON CAKE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       pk           Saffron strands (0.05 g)
    1       tb           Boiling water
      1/3   c            Sugar
    1       c            Warm water (110'F./44'C.)
    1       pk           Active dry yeast (1/4 oz)
    5       c            Bread flour
      1/4   ts           Salt
      3/4   c            Lard
      1/2   c            Butter
    1 2/3   c            Currants or mixed fruit
 
   Lightly grease 2 9x5" loaf pans. Line a broiler pan
   with foil. Place saffron on foil and spread thinly.
   Place pan under a very low broiler and gently dry
   saffron (do not discolor) 3-4 minutes or until dry.
   
   Place saffron in a small bowl and crush to a fine
   powder. Add boiling water and let stand 8 hours.
   Dissolve 1 teaspoon of sugar in 1/4 cup warm water.
   Add yeast, whisk and let stand 10-15 minutes or until
   frothy. Put flour, salt, lard and butter into a bowl
   and cut in finely. Mix in remaining sugar and
   currants. Stir saffron into remaining warm water and
   add to flour mixture. Stir in yeast and mix to form a
   dough. Knead lightly, cover and let rise in a warm
   place until double in bulk.
   
   Knead dough and divide in half. Press each piece to a
   rectangle with width equal to length of loaf pan. Roll
   up dough, jellyroll style, and place in greased loaf
   pans, seam side down. Press to fill corners. Cover and
   let stand at room temperature until dough has risen to
   top of pans. Preheat oven to 375'F. (190'C.). Bake in
   preheated oven 35-45 minutes or until golden. If
   necessary, cover with foil during baking to prevent
   overbrowning. Cool on a wire rack. Let stand 1 day
   before serving.
   
   Makes 2 cakes.
  
 
 
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