Lovers’ Saffron Cake

Published March 1, 2007

“Saffron, perhaps the most expensive spice ever cultivated, certainly makes Lovers’ Saffron Cake a wedding confection fit for King Solomon and his bride – or for any wedding couple beginning married life.”

– Cooking with the Bible

1/2 cup water
1/4 tsp. saffron strands
1 cup sugar
1/2 cup butter
2 eggs
2 cups flour
1/4 cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 cup raisins
1/2 cup red currants
1 tsp. lemon extract
2 tbsp. powdered sugar

Place water in a measuring cup and heat in a microwave for about 2 minutes, until it boils. Add the saffron strands and allow the mixture to sit overnight, so that in the morning the water is a nice yellow color.

The next day, preheat oven to 350 F.

In a large bowl, mix together all the ingredients except for the raisins, currants, extract, and powdered sugar. When a smooth consistency, add the fruits and lemon extract. Pour into a large greased cake pan and bake for 40-45 minutes. Allow to cool on a baking rack. Sprinkle lightly with powdered sugar before serving.


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