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.
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
Punch the dough down, add the raisins, currants, and nuts, and knead into 2 large, round loaves. Cover the bottom of each presoaked pot with a small piece of aluminum foil to prevent sticking, then place one loaf in each pot, cover with lid, and allow to rise in a warm place until the dough almost doubles in size.
Cover the pots and place them in a cold oven.
Set the oven temperature at 450 degrees.
Bake for 50 minutes, or until a finger thump on the bread's surface sounds hollow.
© 1974 All rights reserved. Published by Echo Point.