from the Celtic Chronicle book.... Saffron Cake 1/4 teaspoon saffron pinch of salt 5 tablespoons of water 1 lb plain flour 1/8 teaspoon bicarbonate of soda 8 oz butter 2 oz candied peel 8 oz currants 6 oz sultanas 6 oz sugar 2 eggs Milk Put the water in a basin and add a pinch of salt and the saffron. Sitr and leave overnight. Sift the flour and bicarbonate of soda into a bowl and rub in the butter. Add the dried fruit, peel and sugar, and mix. Beat the eggs and stir in. Strain the saffron off and add the saffron water to the bowl and sufficient milk to get a pouring consistency. Beat well and pour into a 9 in round baking tin lined with greaseproof paper. Bake for 1 1/2 - 2 hours in a moderate oven at 350F/180C until the centre is cooked. A skewer should come out clean. Leave to cool before serving. -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com All outgoing mail virus free, scanned by Norton 2002