Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove; let cool 10 minutes then remove from pan. >From "Culinary Arts Institute Crockery Cooking" *This was quite good but I cooked it for the full 3 hours and think it was over-cooked...will cut it back by a 30 minutes and then check it. - Reggie
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 12|
|Calories from Fat: 27 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.6mg||0 %|
|Sodium 72.5mg||3 %|
|Potassium 48.4mg||1 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 40.7g|
|Protein 2g||3 %|
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Calories per serving: 197
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