Saffron Nubbies

Steep the saffron in the boiling water about 30 minutes, then add the cold water. Wash the raisins and drain on a paper towel. In a mixing bowl cream the butter and cream in the sugar. Beat in the eggs. Sift the flour and sprinkle about a half cup of it over the drained raisins and chopped candied fruits. Sift the remaining flour with the salt and baking powder and add alternately with the saffron water to the creamed mixture. Do not over mix. Fold in the fruits. Spoon into greased and floured muffin or cupcake pans or into fluted cupcake papers set in muffin pans. Do not fill pans or papers more than half full. Bake in preheated 375-degree oven about 12 to 15 minutes or until the cake springs back when pressed lightly with a fingertip. Transfer to a rack to cool, loosen from the pans when still slightly warm, and continue cooling on the rack. These need no frosting. Saffron cake was originally a much fruited yeast dough, but eventually developed into a quick cupcake with real flavor.