Saffron Fruit Cake

Directions

1. 1
   Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
2. 2
   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.
3. 3
   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.
4. 4
   Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
5. 5
   Mix well but do not over work the mixture then pour into the cake pan.
6. 6
   Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
7. 7
   Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
8. 8
   Now thats special.