Saffron Tea Bread

• 1 pinch saffron thread
• 100 g butter
• 100 g caster sugar
• 100 g golden sultana raisins
• 50 g chopped glace cherries
• 280 g plain flour
• 2 teaspoons baking powder
• 1 pinch salt

1. put the saffron in a jug and pour in 230 ml of hot water.
2. leave to infuse for at least 20 minutes.
3. put the butter and sugar in a large saucepan and stir over a moderate heat.
4. When the butter has melted and mixed with the sugar, add the sultanas and cherries.
5. pour in the saffron water.
6. return to heat and simmer gently for 5 minutes.
7. leave to cool.
8. preheat over to 180c/gas 4.
9. grease and line a 500gr loaf tin.
10. stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
11. Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
12. leave to cool on a rack.
13. serve in slices with butter.
14. I have a 1 KG tin, so just use double the mixture and bake longer

saffron thread, butter, caster sugar, golden sultana raisins, glace cherries, flour, baking powder, salt

Taken from www.food.com/recipe/saffron-tea-bread-112920 (may not work)