Saffron Cake

VeganVegetarian
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Ingredients

  • 2 cups flour ⓘ
  • 1/2 cup shortening
  • 1 tablespoon shortening ⓘ
  • 3/4 cup currants ⓘ
  • 1/4 cup candied lemon peel or 1/4 cup citron ⓘ
  • 1 teaspoon salt ⓘ
  • 1 cake yeast
  • 1/4 cup sugar ⓘ

Instructions

  1. Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
  2. When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
  3. Let rise 1 1/2 hour in the bowl.
  4. Put in greased bread pan to rise for 1/2 hour before baking.
  5. Bake in a 350 degree F oven for 45 minutes.

Nutrition & Diet Analysis (per serving)

429 kcal 21% DV
Protein Fat Carbs

Macronutrients

Protein 6.3g 13% DV
Total Fat 26.9g 34% DV
Carbs 45.2g 16% DV
Fiber 2.8g 10% DV
Sugar 0.1g

Electrolytes

Sodium 9729.8mg 100% DV
Potassium 602mg 13% DV

Vitamins & Minerals

Vitamin A 9.8mcg 1% DV
Vitamin C 74.5mg 83% DV
Calcium 57.3mg 4% DV
Iron 4.6mg 25% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar shortening saffron currants flour salt

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