Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Bolo preto da Madeira is a dense and aromatic sweet, close to the universe of honey cake, but with its own personality.
Nuts, candied fruit, spices and cane honey create a dark, moist and festive cake.
Ingredients
- 400 g of flour
- 250 ml cane honey or molasses
- 180 g brown sugar
- 150 g of butter
- 200 g nuts
- 150 g candied fruit
- Cinnamon, cloves and nutmeg
- 1 teaspoon baking soda
Method
- Heat cane honey, sugar and butter.
- Mix flour, baking soda and spices.
- Add the warm syrup to the dry ingredients.
- Fold in the nuts and candied fruit.
- Transfer to a greased cake tin.
- Bake in a medium-low oven until set.
Tips from Empório Portugal
- The cake improves after resting.
- A low oven temperature helps prevent it from drying out.
- Brazilian molasses gives a flavour closer to the original.
Possible substitutions in Brazil
- Molasses replaces cane honey.
- Brazil nuts can be included with walnuts.
Pairing
Coffee, black tea or Madeira wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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