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Classic Cornish Saffron Cake Recipe
|Active dry yeast/1 ounce fresh yeast||1⁄2 Ounce (2 Packages)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Spanish saffron||1⁄2 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Lukewarm milk||3⁄4 Cup (12 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Currants||3⁄4 Cup (12 tbs)|
|Chopped almonds||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5370 Calories from Fat 1396
% Daily Value*
Total Fat 156 g239.6%
Saturated Fat 65.9 g329.5%
Trans Fat 0 g
Cholesterol 261 mg
Sodium 2062.5 mg85.9%
Total Carbohydrates 937 g312.2%
Dietary Fiber 39 g155.9%
Sugars 499.5 g
Protein 90 g179.6%
Vitamin A 61.2% Vitamin C 66%
Calcium 68.7% Iron 182.1%
*Based on a 2000 Calorie diet
Combine the butter, salt, and sugar in a large mixing bowl.
Dissolve the saffron in the 1/4 cup boiling water, then let cool; add the yeast mixture, milk, butter, sugar, and 2 cups of the flour.
Beat until smooth, gradually adding the remaining 2 cups of flour.
Knead to a smooth, elastic dough, place in a large greased bowl, and allow to rise until doubled in bulk.
When the rising time is about over, presoak 2 medium sized clay pots, top and bottom, in water for 15 minutes.
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.