SAFFRON CAKE

MAKES ONE 9x13-INCH CAKE

I know that putting saffron in a cake sounds extravagant. Believe it or not, this is a Pennsylvania Dutch recipe although it's origins were probably English. Some of the Amish grow crocus as one of their means of income. Saffron comes from the stigmas of the crocus flower. So for them, it is common to use the spice in everyday preparations. This recipe comes from Cathy Jones, a daughter of one of my mother's Pennsylvania friends. It is very good.

INGREDIENTS

.025 ounce of saffron

1 cup boiling water

3 eggs

2 cups sugar

1 cup butter

3 cups flour

3 teaspoons baking powder

2 cups raisins

Place 1 cup water in a microwave-safe container. Microwave on HI for 2 minutes or until it boils. Add the saffron and let the mixture stand overnight. The water will turn yellow.

The next day, grease and flour a 9x13-inch cake pan. Preheat oven to 350° F. In a large bowl, mix together the eggs, sugar and butter until creamy. In another bowl, combine the flour and baking powder. Add to the butter mixture, alternating with the saffron water. Mix thoroughly. Add the raisins and stir until combined. Pour into prepared pan; bake for 50 minutes or until cake tester inserted in the center comes out dry. Place on baking rack to cool.

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