Easter Sunday Saffron Cake Recipe

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Type: Easter Sunday Saffron Cake Free Cooking Recipe – Holiday

Outstanding!

Ingredients / Directions
# 8oz (225g) margarine or butter
# 1lb (450g) plain flour
# quarter teaspoon. Bicarbonate of soda
# quarter teaspoon. 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 # 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 hour(s)
# 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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