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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool. | 3. Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice. | 4. Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups	boiling	0.0	0.0	0.0	0.0
currant	1	cup	dried	70.56	17.2256	1.568	0.4592
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
saffron thread	1/8	teaspoon		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
lemon zest	1	teaspoon		-	-	-	-
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.