Saffron Cake - cooking recipe

Ingredients

1/2 cup milk
Pinch None ground saffron
1 cup (2 sticks) butter or margarine, softened
1 1/4 cups granulated sugar
Pinch None salt
1 tsp vanilla extract
4 None eggs
2 cups plain flour
1/2 tsp baking powder

Preparation

Preheat the oven to 325\u00b0F. Grease and flour an 8 cup Bundt pan.
Warm the milk and stir in the saffron. Set aside to cool. Beat the butter, sugar, salt and vanilla extract with an electric mixer until creamy. Beat in the eggs, one at a time. Alternately stir in the flour and baking powder with the saffron milk. Spoon the batter into the pan.
Bake for about 40 mins. Cool in the pan on a wire rack for 10 mins. Remove from the pan. Cool completely on the wire rack. Sprinkle with powdered sugar.