Saffron Cake

1 pn Saffron

2 tb Hot water

1 tb Yeast

1 ts Sugar

5 oz Warm water

1 lb Wholewheat flour

1 pn Salt

1/4 ts Nutmeg

3 oz Margarine

2 oz Shortening

8 oz Currants

1 oz Candied peel

5 oz Soymilk

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices"