Saffron Cake | Recipe from Teri's Kitchen

Search Teri's Kitchen.

Custom Search

Home Page Recipe Files Quick & Easy Healthy

PA Dutch Italian Southern More Recipes

E-mail

Click for
Printer-Friendly Version

SAFFRON CAKE

MAKES ONE 13 x 9-INCH CAKE
This is a Pennsylvania Dutch recipe, although it's origins were probably in England and the German immigrants brought it with them to this country. I know that putting saffron in a cake sounds extravagant. However, some of the Amish, who are Pennsylvania Dutch, grow crocus as one of their means of income. Saffron is the dried stigmas of a crocus flower. So for the Amish, it is common to use the spice in everyday preparations. Not only do they tint food a beautiful yellow color, they add a slightly floral flavor. This recipe comes from Cathy Jones, a daughter of one of my mother's friends. It is very good and easy to make.
INGREDIENTS

.025 ounce of saffron (see note below)
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 13 x 9-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.
Note: Saffron threads are often sold in grams. The equivalent of .025 ounce is about .7 gram.

Click for Printer-Friendly Version

Custom Search

SIMILAR OR RELATED RECIPES

Old-Fashioned Pound Cake
Shoofly Cake
Southern Prune Cake
Whoopie Pies (Chocolate Gobs)
Additional Cake Recipes
Additional Pennsylvania Dutch Recipes

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.