Any form of cake made for the Easter celebration, including Simnel Cakes. Often now a cake decorated with springtime fancies such as model chicks, eggs or flowers.

This receipt is repeated many times in the early 20th Century, it includes saffron, as do many receipts for Simnel Cake

Original Receipt in the 'Morpeth Herald', Saturday 26 March 1904

EASTER CAKE. One of the simplest and nicest ways of making Easter cake is with the following ingredients; 1lbs of butter, 2lbs. of fine flour, 1lb of sugar, eight eggs, lib. of cur; rants, one shilling's-worth of brandy, and four pennyworth of saffron. Mix the butter, flour, sugar, and currants together, and add the eggs, well beaten. Steep the saffron wine-glassful of hot water for about five minutes, then strain off the liquid, add it to the brandy, and pour this into the dough, mixing all well together. the dough seems to be too dry, steep the saffron again in water and add it to the paste, kneading well with the hands. Divide the dough into large small flat cakes, put them on a baking tin and cook them until light brown. Less eggs can be used where economy is a consideration.