Saffron Cake

9 hours Prep: 30 minutes Cook: 60 minutes

704 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	pinch	saffron
2	tablespoons	water	hot
1	tablespoon	yeast, active dry
1	teaspoon	sugar
5	ounces	water	warm
1	pound	whole wheat flour
1	pinch	salt
1/4	teaspoon	nutmeg
3	ounces	margarine
2	ounces	vegetable shortening
8	ounces	currants
1	ounce	candied fruit peel
5	ounces	soy milk

Directions

Mix together the saffron and 2 tablespoons hot water.

Place in a covered jar and let stand overnight.

Strain, reserving the water.

Dissolve the yeast in warm water with the sugar.

Leave to start working.

Put flour and salt in a bowl.

Add nutmeg. Rub in the margarine and shortening.

Toss in the currants and peel.

Add the saffron water to the yeast mixture.

Pour it into the flour.

Add the milk. Mix until you have a dough.

Knead the dough in the bowl.

Cover and leave in a warm place for 1 hour or until the dough has doubled in size.

Heat oven to 350F.

Knead the dough again. Divide it into two and put each half into a 1 pound loaf tin, greased.

Cover, and leave in a warm place for 10 minutes.

Bake for 1 hour. Cool on wire racks.

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Nutrition Facts

Serving Size 261g

Amount per Serving

Calories 704 43% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 251mg	10%
Total Carbohydrate 91.0g	30%
Dietary Fiber 15.0g	60%
Sugars 2.0g
Protein 18.0g	36%

Vitamin A	20%		Vitamin C	85%
Calcium	12%		Iron	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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