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Name: Saffron Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 pn Saffron; 1 ts Sugar; 5 oz Warm water; 1 pn Salt; 3 oz Margarine; 1 tb Yeast; 2 tb Hot water; 2 oz Shortening; 1 lb Wholewheat flour; 1/4 ts Nutmeg; 8 oz Currants; 1 oz Candied peel; 5 oz Soymilk

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INGREDIENTS

1 pn Saffron
1 ts Sugar
5 oz Warm water
1 pn Salt
3 oz Margarine
1 tb Yeast
2 tb Hot water
2 oz Shortening
1 lb Wholewheat flour
1/4 ts Nutmeg
8 oz Currants
1 oz Candied peel
5 oz Soymilk

Servings

INSTRUCTIONS

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices"

NOTES

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Nutrition

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Serving Size: 1 Serving (1211g)
Recipe Makes: 1 Servings

Calories: 3174
Calories from Fat: 1373 (43%)

Amt Per Serving		% DV

	Total Fat 152.5g	203 %
	Saturated Fat 43.7g	219 %
	Monounsaturated Fat 66.9g
	Polyunsanturated Fat 33.7g
Cholesterol 39.9mg		12 %
Sodium 943.2mg		33 %
Potassium 2907mg		76 %
Total Carbohydrate 410.7g		121 %
	Dietary Fiber 69.1g	276 %
	Sugars, other 341.6g
Protein 74.9g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3174

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