1/8 t. saffron
3/4 C. boiling water
1/2 C. butter
1 1/2 C. sugar
2 eggs
1 t. lemon extract
1 1/2 C. flour
2 t. baking powder
1/4 t. salt
1 1/2 C. raisins or currants, soaked in boiling water to cover and drained
Steep saffron overnight in the 3/4 C. boiling water.

Preheat oven to 325�F.

In bowl, cream together butter, sugar, eggs and lemon extract. Into separate bowl, sift together flour, baking powder and salt. Dredge raisins or currants in flour, then add fruit and flour mixture to butter mixture alternately with steeped saffron.

Pour into well-greased and floured 8 1/2-by-4 1/2- or 9-by-5-inch loaf pan. Bake in preheated oven 1 hour or until bread tests done.