Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CAKE
- 1 c Unsalted butter (225g)
- 2 c Sugar (400g)
- 3/4 c Milk (180ml)
- 3 c Unbleached white flour
- 1/4 c Hot water (60ml)
- 1/2 ts Threads
- g Zest of one lemon AND one
- 1/2 ts EACH of ground cinnamon,
CURRANT HARD SAUCE
Preparation
Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes. Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce. CURRANT HARD SAUCE: Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
