1.00 c Unsalted butter (225g)
2.00 c Sugar (400g)
4.00 lg Eggs
0.75 c Milk (180ml)
3.00 c Unbleached white flour
-(300g) 0.25 c Hot water (60ml)
2.00 ts Baking powder
0.50 ts Threads
0.50 ts Vanilla extract
2.00 ts Caraway seeds
g Zest of one lemon AND one -orange 0.50 ts EACH of ground cinnamon,
-cloves, mace and nutmeg
0.50 c Unsalted butter (1 15g)
0.25 lb Cream cheese (60g)
0.75 c Confectioners’ sugar (75g)
2.00 tb Lemon juice
0.50 ts Saffron threads
1.00 ts Vanilla extract
0.25 c Yellow raisins (45g)
0.25 c Currants (45g)
Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.
Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop
of Currant Hard Sauce.
CURRANT HARD SAUCE:
Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature.
From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”, by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.