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Sunday Saffron Cake Easter Recipe


8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt

 Sunday Saffron Cake Easter Recipe


Soak the saffron in salted cold water overnight Preheat the oven to 350F, Gas Mark 4, 180C Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin Sift together the flour and bicarbonate of soda and rub in the margarine or butter Mix in the candied peel, currants, sugar and sultanas Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency Beat well and turn into the baking tin Bake for one and a half to two hours If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool.

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