Saffron Cake

Ingredients

1 pn saffron
2 tb 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

Instructions

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"