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HOMEMADE SAFFRON CAKE RECIPEAre you Cornish? Do you want to eat like one? Try my homemade saffron cake recipe - it's delicious. It's made in a loaf pan and you slice it and cover it with butter. Lovely with a cup of coffee. Let's get baking.
This recipe is at least 80 years old (if not older) by Marion Linden. I miss you Deet. OLD FASHIONED CORNISH SAFFRON BREAD RECIPE 1 cup shortening 2 cups white sugar 3 eggs 1 cup milk 3 tsp lemon extract 3/4 lb raisins 4 cups flour 2 tsp baking powder 1 tsp salt 1 TBS saffron (15 grams) PREHEAT oven to 325 degrees. Grease and flour two loaf pans; set aside. Place raisins in a bowl of warm water for 10 minutes. Sift the flour, baking powder and salt together; set aside. Steep saffron in 2 to 3 tablespoons of hot water for 5 minutes. Meanwhile, cream the shortening and sugar together until light and fluffy. Add the lemon extract and saffron; mix well. Now add the eggs, one at a time, mixing well after each addition. Add dry ingredients, one cup at a time, alternately with the milk. Fold in the plump raisins. Bake in a slow oven for 1-1/4 to 1-1/2 hours. Insert a spaghetti noodle into the center of the cake and if it comes out clean, the loaf is done. Let sit to cool and cut into slices. Make a pot of coffee and spread each slice with butter.
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
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