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Saffron Nubbies

1/8 tsp powdered saffron
1/3 cup boiling water
1/3 cup cold water
1 cup raisins, golden preferred
1/2 cup butter
1 cup sugar
2 eggs
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 cup quite finely chopped candied, fruit (use greased knife for chopping)

Steep the saffron in the boiling water about 30 minutes, then add
the cold water. Wash the raisins and drain on a paper towel. In a
mixing bowl cream the butter and cream in the sugar. Beat in the
eggs. Sift the flour and sprinkle about a half cup of it over the
drained raisins and chopped candied fruits. Sift the remaining
flour with the salt and baking powder and add alternately with the
saffron water to the creamed mixture. Do not over mix. Fold in the
fruits. Spoon into greased and floured muffin or cupcake pans or
into fluted cupcake papers set in muffin pans. Do not fill pans or
papers more than half full. Bake in preheated 375-degree oven about
12 to 15 minutes or until the cake springs back when pressed lightly
with a fingertip. Transfer to a rack to cool, loosen from the pans
when still slightly warm, and continue cooling on the rack. These
need no frosting.

Saffron cake was originally a much fruited yeast dough, but eventually
developed into a quick cupcake with real flavor.


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