Easter Sunday Saffron Cake Recipe

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Directions

# Soak the saffron in salted cold water overnight
# Preheat the oven to 350F, Gas Mark 4, 180C
# Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin
# Sift together the flour and bicarbonate of soda and rub in the margarine or butter
# Mix in the candied peel, currants, sugar and sultanas
# Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency
# Beat well and turn into the baking tin
# Bake for one and a half to two hours
# If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool