cornish saffron cake

1 1/2 lb flour
1 lb currants
1 lb butter
1/2 lb peel shredded (wheat)
2 oz yeast
1 teaspoon full sugar
3/4 pint cold water1/2 teaspoon salt.
grease and flour two oblong tins. put saffron and water in jug and stand in a pan of boing water. when saffron water is liquid it is ready.
To set sponge, mix yeast with sugar and when liquid pour saffron water over. stir it into flour. cover with cloth. let rise in a warn place. when it is three times its original size. takes 25 min. melt butter, add by degrees beating to keep smooth. stir in currants, peel & salt. cover, & let it rise for 1 hour. Divide dough after kneading. Place in tins & leave 20 min. Bake in moderate oven 1 1/4 hours.