Old English Spice Cake with Currant Hard Sauce

Product :saffron
Category : deserts
Nº of Portions :4
Origin : England
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Cake :

Powder saffron, work into butter. Cream butter and sugar, add eggs, one at time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 175ºC for about 1 hour and 15 minutes. Cheack after 1 hour. Cool in pan 10 minutes, then on rack. Serve with dollop of Currant Hard Sauce.

Currant Hard Sauce:

Powder threads, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature.
Advice :
For the cake:

1 cup unsalted butter (225g)
2 cups sugar (400g)
4 large eggs
¾ cup milk (180ml)
3 cups unbleached white flour (300g)
¼ cup hot water (60ml)
2 teaspoons baking powder
½ teaspoon saffron threads
½ teaspoon vanilla extract
2 teaspoons caraway seeds
Grated zest of one lemon & one orange
½ teaspoon each of ground cinnamon, cloves, mace, nutmeg

For the sauce:

½ cup unsalted butter (115g)
¼ pound cream cheese (60g)
¾ cup confectioner?s sugar (75g)
2 tablespoons lemon juice
½ teaspoon vanilla extract
½ teaspoon saffron threads
¼ cup yellow raisins (45g)
¼ cup currants (45g)

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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