Pennsylvania Dutch Saffron Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A very good cake that sounds a little extravagant. I especially like this at breakfast with a strong cup of coffee. Ingredients:
1 pinch saffron (about 1/4 tsp or 12 threads) |
1 cup boiling water |
3 eggs |
2 cups sugar |
1 cup butter |
3 cups all-purpose flour |
3 tsp baking powder |
2 cups raisins |
powder sugar for dusting |
Directions:
1. In 1 cup of boiling water in measuring cup add the saffron. Let this mixture stand overnight.
2. The next day, grease and flour a 9 x 13 inch cake pan.
3. Preheat oven to 350 degrees.
4. In an electric mixer bowl, beat together the eggs, sugar and butter until creamy. In another bowl, combine the flour and baking powder. Add to the butter mixture, alternating with the saffron water. Beat thoroughly. Add the raisins and stir until combined.
5. Pour into prepared pan; bake for 50 minutes or until cake tester inserted in the center comes out dry.
6. Place on baking rack to cool.
7. Dust with Powdered sugar.
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