Devonshire Saffron Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ¼ teaspoon saffron strands
  • 1oz yeast
  • 2lb plain flour
  • 8oz sugar
  • ¼ teaspoon mixed spice
  • pinch of Salt
  • 4oz lard
  • 4oz butter
  • ½ pint milk
  • 12oz mixed dried fruit
  • 2oz chopped mixed peel


    Prepare the saffron by cutting up the stamens finely and putting them into 2fl oz or scant one-eighth pint warm water. Leave this mixture overnight. Mix the yeast with two tablespoons of the flour. Mix with 3fl oz or good one-eighth pint warm water and one teaspoon sugar. Put in a warm place and leave for thirty minutes. Put the flour into a bowl and mix with the sugar, spice and salt. Rub in the lard and butter until the mixture is like fine breadcrumbs. Add the risen yeast mixture. Warm the milk to lukewarm and stir in the saffron liquid and pieces of saffron. Pour this into the flour mixture, and add the dried fruit and peel. Mix well and leave in a warm place covered with a cloth for four hours. Put into two loaf tins and bake at 425°F, 220°C, gas mark 7 for forty minutes.