Saffron Fruit Cake

1. 1

   Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.

2. 2

   In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.

3. 3

   Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.

4. 4

   Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.

5. 5

   Mix well but do not over work the mixture then pour into the cake pan.

6. 6

   Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.

7. 7

   Allow to cool for 15 minutes before turning out to cool completely on a wire rack.

8. 8

   Now thats special.

No additional tips available.