Saffron Cake

Saffron cake is still made in Cornwall today. It is really a saffron-flavoured currant bread, very good with plenty of butter.


  • 2 oz. (60 g.) butter
  • ¼ lb. (120 g.) lard
  • 1 lb. (½ k.) flour
  • ¼ lb. (120 g.) caster sugar a pinch of salt
  • 1 oz. (30 g.) yeast
  • 2 eggs warm milk to mix
  • 1 teaspoon saffron
  • ¼ lb. (120 g.) currants
  • ¼ lb. (120 g.) sultanas


Use an oblong tin about 10 inches (25 cm.) in length.

Rub the butter and lard into the flour and add the sugar and salt. Prepare the yeast and put in a hole in the centre of the rubbed flour, turning a little flour into the yeast. Beat the eggs with the just warm milk. When the yeast sponges through, mix into a soft dough, using the milk and egg mixture and working in the fruit and the saffron. Knead a little and leave in the bowl in a warm place, covered, until it has doubled its size. Knead again and place in a greased tin. Allow a further rising time of 20–30 minutes. Then bake for about 30 minutes at 400° F., gas mark 6.