Cornish Saffron Cake

Name: Cornish Saffron Cake
Cuisine: United States
Ingredients: ¾ cup currants; 2 cups sugar; ½ cup (1 stick) softened butter; ¾ cup white raisins; ¾ cup lukewarm milk 4 cups all-purpose flour; 1 teaspoon salt; 2 packages active dry yeast or 1 ounce fresh yeast; ½ teaspoon Spanish saffron; ¼ cup boiling water; ¾ cup chopped almonds; ½ cup lukewarm water

Preparation info

Difficulty
Easy

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Miners from Cornwall were addicted to this golden cake. When they migrated to work the silver, gold and copper lodes of the American West, their wives took this recipe with them.

Ingredients

2 packages active dry yeast or 1 ounce fresh yeast
½ cup

Americas
United States
Cake
Baking
Vegetarian

Method

Dissolve the yeast in the lukewarm water and set aside in a warm place.

Combine the butter, salt, and sugar in a large mixing bowl.

Dissolve the saffron in the ¼ cup boiling water, then let cool; add the yeast mixture, milk, butter, sugar, and 2