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Cornish Saffron Cake

This sweet yeasted spiced bread is peppered with flavorsome dried fruits. It is a delight that hails from Cornwall, England. Try a slice with rich Cornish butter or clotted cream. Yummy.

Cornish Saffron Cake

Cornish Saffron Cake

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Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine English
Servings 1 cake


  • 900 g flour
  • 450 g butter
  • 110 g sugar
  • 450 g mixed dried fruit
  • 50 g candied peels
  • 25 g yeast
  • 1/2 g saffron threads
  • 1 pinch salt
  • 1 tbsp warmmilk


  • Cut up the saffron threads, cover with a little boiling water and soak overnight.
  • Rub the butter into the flour, add the salt, sugar, finely chopped peel and mixed dried fruit.
  • Mix the yeast with a teaspoonful of sugar in a basin and mix in a little warm milk.
  • Make a well in the centre of the flour mixture and when the yeast begins to rise, pour into the well. Cover with a sprinkling of flour and after about 10 minutes the yeast will push through. Then with your hands, mix all the ingredients together into a dough, adding milk as needed, as well as the saffron water.
  • Leave to rise in a warm place for a short while.
  • Bake in a cake tin for approximately one hour at 180ºC.
  • Let cool completely, then slice and enjoy!
Keyword Cake, Cornish Saffron Cake, Saffron
Tried this recipe?Let us know how it was!

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