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Saffron Cake




  • 1 cup mashed potatoes
  • 1/2 cup granulated sugar
  • 1 package active dry yeast
  • 1 cup potato water
  • 1 cup milk
  • 1/2 cup shortening
  • 1/4 teaspoon saffron
  • 1/4 cup boiling water
  • 2 eggs, well beaten
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 8 cups bread flour

Crumb Mixture

  • 2 cups light brown sugar
  • 2 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1 cup shortening
  • Saffron


  1. Cake: Thoroughly mix potato and 1/2 cup sugar.
  2. Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.
  3. Pour boiling water on saffron.
  4. Bring milk to a boil.
  5. Add shortening, egg, sugar and salt.
  6. Carefully drain saffron water into this mixture (save saffron for Crumbs).
  7. When lukewarm, add yeast mixture and 4 cups flour. Beat well.
  8. Cover; let rise until bubbly, about 1 to 1 1/2 hours.
  9. Add remaining flour or enough to make a dough that can be kneaded until smooth.
  10. Place in a greased bowl; cover and let rise about 4 hours or until double in bulk.
  11. Roll about 1/3 inch thick and place on greased cookie sheets.
  12. Brush tops with butter, cream or beaten egg.
  13. Cover with Crumb Mixture.
  14. Crumb Mixture: Mix ingredients well with hands.
  15. Let rise for about 1 hour or until double in bulk.
  16. Bake at 325 degrees F for 20 to 25 minutes.

Makes four 9-inch cakes.


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