Saffron Fruit Cake Food

SAFFRON FRUIT CAKE

Steps:

• Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
• In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
• Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
• Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
• Mix well but do not over work the mixture then pour into the cake pan.
• Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
• Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
• Now thats special.

HONEY SAFFRON CHRISTMAS CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line a round, deep 20cm cake tin with two layers of baking parchment (see Knowhow, below). Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
• Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
• Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1½ hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/fan 120C/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer.
• Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.

ORANGE & SAFFRON SYRUP CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.

SAFFRON CAKE

Steps:

• Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
• When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
• Let rise 1 1/2 hour in the bowl.
• Put in greased bread pan to rise for 1/2 hour before baking.
• Bake in a 350 degree F oven for 45 minutes.

FRESH FRUIT CAKE

Steps:

• Beat the egg with sugar.
• Add the oil slowly.
• Add vanilla and milk and continue beating.
• Add self rising flour nad beating until the mixture combine.
• Put it in the oily pan, in to the oven (350F).
• Let the cake cool, then cut the upper section.
• face:.
• cut the mango and pineapple to cube.
• glaze:.
• heat the sugar, water, and saffron until the liquid become less. Let cool.
• Pour over the fruit. After 15 minute brush the liquid from the fruit over the cake.
• put the fruit over cake and design it with whipping cream.

THE ULTIMATE CLASSIC FRUIT CAKE

Steps:

• Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
• Preheat oven to 150°C.
• In a large bowl, using a wooden spoon, cream together the butter and sugar.
• Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
• Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
• Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
• Spoon the cake mix into 2 greased and lined 22cm spring form tins.
• Bake cakes for 2 1/2 hours to 3 hours.
• Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
• ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
• Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
• Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.