Saffron Fruit Cake
Elevate your classic fruit cake experience with this decadent Saffron Fruit Cake! Infused with the luxurious aroma of saffron and brightened by the zest of fresh orange, this moist and buttery cake is loaded with a medley of vibrant dried fruits like raisins, currants, and candied peel. The saffron, steeped in warm milk, lends a subtle golden hue and a delicate floral note that makes this cake truly special. Perfectly balanced with tender texture and warm, cozy flavors, this show-stopping dessert is ideal for festive celebrations, afternoon tea, or as an elegant holiday gift. Plus, it’s baked to golden perfection in just over an hour, making it as practical as it is indulgent. Treat yourself to a slice of this fragrant, fruit-filled masterpiece today!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 300 grams Dried mixed fruits (raisins, currants, and chopped candied peel)
- 1 pinch Saffron strands
- 2 tablespoons Milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 160°C (320°F). Grease and line a 9-inch round cake pan with parchment paper.
Soak the saffron strands in 2 tablespoons of warm milk and let it sit for 10-15 minutes to release its color and flavor.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a handheld or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and saffron-infused milk.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to combine.
Fold in the dried mixed fruits and orange zest, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Saffron Fruit Cake as a delightful treat with tea or coffee.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 43.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
