1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 pn Powdered saffron
1/4 c Water; hot
1 tb Lemon zest; grate
1/4 c Lemon juice
1/4 c Shortening
1/2 c Sugar
1 Egg
Mix flour, baking powder, baking soda, and salt. Dissolve saffron
in hot water; blend with lemon zest and juice. Cream shortening;
add sugar gradually, beating until thoroughly blended. Add egg and
beat until light and fluffy. Add dry ingredients and liquids
alternately, mixing just until blended after each addition.
Turn into well greased and floured cooker bake pan or 2 lb coffee
can. Cover bake pan with lid or coffee can with 6 layers of paper
toweling. Set in crock pot. Cover and cook on high 2 to 3 hours.
Remove; let cool 10 minutes then remove from pan.
Recipe by Culinary Arts Institute Crockery Cooking
