Cornish Saffron Cake

Nov 6, 2026 · By VanillaGoods

Baking Quick breads Medium

Despite its name, Cornish saffron cake is a sweet yeasted loaf, dyed sunshine-yellow by saffron steeped in warm milk and studded with currants and candied peel. Lard and butter make the crumb soft and slightly short, and it is eaten sliced and buttered. Makes 12 servings in about 5 hr 45 min.

Prep 30 min

Cook 45 min

Cooling 1 hr 10 min

Total 5 hr 45 min

Servings 12

Ingredients

Adjust yield

servings

¾ tsp (0.5 g)saffron threads, a generous 1/2 tsp, lightly crumbled
1 ¼ cups (300 ml)whole milk
4 cups (500 g)bread flour
⅓ cup (75 g)granulated sugar
¼ oz (7 g)instant yeast, 1 envelope (2 1/4 tsp)
¾ tsp (5 g)salt, 1 tsp
2 oz (60 g)lard, cold, cubed
¼ cup (60 g)unsalted butter, cold, cubed
6 oz (175 g)currants
7 tbsp (50 g)candied mixed peel, finely chopped

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Instructions

Warm the whole milk in a small saucepan until steaming but not boiling, about 3 minutes. Stir in the saffron threads, cover and steep 30 minutes, until deep golden; it should cool to lukewarm, about 100°F (38°C).
Whisk the bread flour, granulated sugar, instant yeast and salt in a large bowl. Rub in the cold lard and unsalted butter with your fingertips until it looks like fine breadcrumbs.
Pour in the lukewarm saffron milk, threads and all, and mix to a soft dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes by hand or 6 minutes in a stand mixer with the dough hook.
Flatten the dough, scatter the currants and candied mixed peel over it and knead gently until evenly distributed, about 2 minutes. Shape into a ball, place in a buttered bowl, cover and let rise in a warm spot until doubled, 1 1/2 to 2 hours (the rich dough rises slowly).
Butter the loaf pan. Press the dough out into a rectangle as long as the pan, roll it up tightly from the short side and set it seam down in the pan. Cover and proof until the dough rises about 1 inch (2.5 cm) above the rim, about 1 hour.
About 20 minutes before the proof is done, heat the oven to 375°F (190°C).
Bake until deep golden, the loaf sounds hollow when tapped underneath and the center reads 190°F (88°C), 40 to 45 minutes; cover loosely with foil after 25 minutes so the fruit on top does not scorch.
Turn out onto a wire rack and cool completely, about 1 hour, before cutting into 12 slices. Serve spread with butter.

Tips

Steep the saffron well; a strong infusion gives the loaf its color and honeyed flavor. Many Cornish bakers steep it overnight.
Keep the milk lukewarm, never hot, when it meets the yeast.
All butter can replace the lard, but lard gives the traditional tender, slightly short crumb.
Good with cornish tea with butter.

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Recipe FAQ

How long does it take to make cornish saffron cake?

Plan on 30 minutes of prep and 45 minutes of cooking, plus 4 hours 30 minutes to rise and rest. The recipe makes 12 servings.

How should I store cornish saffron cake?

Wrap and keep at room temperature up to 3 days; toast older slices. Freezes well, sliced, up to 2 months.

Can I make cornish saffron cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Saffron has been a familiar flavor in Cornwall for centuries, and the county's saffron cake is a yeast-raised fruit loaf colored with a strong saffron infusion, traditionally enriched with lard and butter and baked in loaf tins. Serve it with cornish tea with butter.

Variations

Saffron buns: divide the risen dough into 12 balls, proof on a lined baking sheet 45 minutes and bake at 375°F (190°C) for 15 to 18 minutes.
Orange-zest version: add 1 tbsp (5 g) finely grated orange zest with the fruit; bake time unchanged.
All-butter loaf: use 120 g (1/2 cup) unsalted butter in place of the lard and butter for a vegetarian loaf; bake time unchanged.
Two small loaves: divide between two 8 1/2 x 4 1/2-inch (21 x 11 cm) pans and bake 28 to 32 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

290 Calories / serving

11.4g Fat

43.1g Carbs

5.3g Protein

21.2g Sugar

Whole recipe (12 servings): ~3480 cal · 137g fat · 517g carbs · 64g protein · 254g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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