INGREDIENTS

INSTRUCTIONS

There are many historical references to saffron cordials made by
prolonged steeping of the spice in brandy and other alcohol.  I have
been making this brandy cake for years and decided to try it with
saffron. It did not work; the saffron did not come through at all. My
tasters loved the cake, however, and suggested the saffron go in some
kind of icing instead. Great suggestion.  Cream butter and sugar, then
add eggs, one at a time.  Sift flour and  add it gradually.  Add
remaining ingredients, mix just until  combined. Preheat oven to 375F
(190C).  Bake in a greased and floured  bundt or ring pan for about 50
minutes.  Cool in pan for 10 minutes,  then on cooling rack.  LEMON
CREAM:  Steep saffron in lemon juice for 20 minutes.  Whisk eggs and
sugar,  then add juice.  Switch to non-wooden utensil and cook cream in
top  of double boiler until thick.  Incorporate butter and cool before
using.  From "Wild About Saffron++A Contemporary Guide to an Ancient
Spice",  by Ellen Szita.  Published by Saffron Rose, 28 John Glenn
Circle,  Daly City, Ca., 94105.  1987.  Posted by Stephen Ceideberg;
March 30 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5211
Calories From Fat: 779
Total Fat: 88g
Cholesterol: 1610.1mg
Sodium: 590.7mg
Potassium: 1051.4mg
Carbohydrates: 960g
Fiber: 10.3g
Sugar: 669.4g
Protein: 89.7g