Forktionary

Saffron Fruit Cake Recipe

Indulge in the magic of this light yet moist Saffron Fruit Cake! The delicate sweetness of buttery dried fruits is exquisitely enhanced by the unique perfume of saffron, creating a truly otherworldly flavor. This surprisingly easy recipe yields a cake that keeps beautifully, perfect for gifting or enjoying yourself again and again. Elevate your baking game with this show-stopping dessert – a guaranteed mood lifter! (No saffron? No problem! See the recipe variations below.)

Prep Time 20 mins
Cook Time 65 mins
Calories 351.3 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Saffron Fruit Cake 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Saffron Fruit Cake

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How to Make Saffron Fruit Cake

  1. Preheat oven to 180°C (350°F). Grease and flour a 9x9 inch square cake pan, lining the bottom with parchment paper.
  2. Gently crush 1/4 teaspoon of saffron threads with 2 tablespoons of granulated sugar using a mortar and pestle, or steep the saffron in 2 tablespoons of boiling water for 10 minutes.
  3. Combine 1 cup mixed dried fruit (such as raisins, currants, cranberries, and cherries) with 1/2 cup water in a saucepan. Bring to a boil, then remove from heat and drain well using a sieve.
  4. Return the drained fruit to the saucepan. Add 6 tablespoons (3 ounces) of unsalted butter and melt gently over low heat, stirring until combined.
  5. Add the saffron-infused sugar (or saffron water), 3 large eggs, and mix thoroughly. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  7. Pour batter into the prepared cake pan and bake for 30 minutes. Reduce oven temperature to 160°C (325°F), cover the cake with aluminum foil, and bake for an additional 20 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Once cool, dust with powdered sugar (optional) and enjoy your delicious Saffron Fruit Cake!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

85g

Fat

38g

Carbs

18g

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Sweets & Sides Desserts European Mediterranean American Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Main Ingredient Preparation Desserts Fruit Cakes 4 Hours Or Less