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Saffron or Cornish Saffron Cake

1/4 ts powdered saffron or
1/2 ts saffron threads
1/2 cup boiling water
5 cup sifted all purpose-flour
1 ts salt
1 cup sugar
1/2 cup butter
2 pk compressed yeast or active dry yeast
1/2 cup lukewarm water
1 1/2 cup seeded raisins
1 1/2 cup seedless raisins
1 1/2 cup currants
1/4 cup chopped candied orange peel
1/4 cup chopped candied lemon peel
1/4 cup chopped candied citron
1 cup scalded and cooled milk or lukewarm water

Pour the boiling water over the saffron and let steep, covered for
a while. If using saffron threads, chop them after measuring and
steep.

Measure the sifted flour into a large mixing bowl, add the salt,
sugar and shortening, and mix together well with the fingers. Be
sure that the butter is well blended with the flour. In the meantime,
soak the yeast in the 1/2 cup lukewarm water. Add 2 teaspoons of
sugar to the yeast, if you like, to start the action sooner. Mix
the fruits into the flour mixture, then add the yeast and the
scalded and cooled milk

Beat until well blended and let stand in a warm place until doubled
in bulk. Stir down and spoon into well-greased loaf pans or a
10-inch tube pan, filling not more than half full or a little less.
Let stand again in a warm place until doubled in bulk. Bake in a
preheated 350-degree oven about 50 to 60 minutes for a standard
size loaf pan or about 1 hour and 15 minutes for the tube pan. The
loaf or cake will shrink from the sides of the pan when done, and
be lightly browned. This makes 2 large loaves. Cool in the pans on
a rack.

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