Saffron Fruit Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 ounces dried fruit (sultanas, raisins or currants)
• 4 ounces butter
• 6 ounces sugar
• 6 ounces plain flour (can use self rising)
• 1 tablespoon baking powder (omit if using self rising)
• 2 eggs, beaten
• saffron thread (1/8 tsp)
• 1 pinch salt

Recipe

• 1 preheat the oven to 180c/350f and grease a square cake pan, lining the bottom with greaseproof paper.
• 2 in a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
• 3 bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
• 4 add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
• 5 mix well but do not over work the mixture then pour into the cake pan.
• 6 bake for 30mins or until browned on top, then reduce heat to 160c/300f, cover with foil and bake for a further 20 minutes.
• 7 allow to cool for 15 minutes before turning out to cool completely on a wire rack.
• 8 now thats special.