Method

Mix together flour, baking powder, baking soda, and salt.

Dissolve saffron in hot water, then 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 baking pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3 hours.

Remove; let cool 10 minutes then remove from pan.

Serves: 12

 

Contributor: pat ciesla

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