Chock full of currants, this sweet bread is a glorious treat with afternoon tea. May be served plain or buttered and makes great toast or French Toast for a Sunday brunch.

Cornish Saffron Cake

Cornish Saffron Cake
Recipe type: Breads and Rolls
Serves: 1 cake
  • 3/4 drams saffron (1.3 grams)
  • 4 pounds flour
  • 1 pound currants
  • 1/2 pound sugar
  • salt
  • lemon peel
  • 20 ounces shortening
  • 3 ha'pence worth of yeast
  1. Cut up saffron and put in a little cold water, add hot water and put in warm oven to soak. Put yeast in a basin and put a little sugar in with it.
  2. Pour one cup warm water on it, put some flour in and put on the back of the stove. Mix all together and let dough rise.
  3. Then make into loaves and let rise.
  4. Bake.
A ha'penny of yeast would be the equivalent today of a typical, pre-packaged packet of active dry yeast, which should be dissolved in warm liquid (105 to 110 degrees F.) no hotter.
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