History

Bolo de mel is the direct descendant of Madeira's sugar economy. The mel in the name is not bee honey but cane molasses, the residue of the mills that made the island rich in the 15th century. Households baked it in December for Christmas and kept it through the year, which the spice, dried fruit and molasses content allows. Cutting it with a knife is held to bring bad luck, so it is torn apart. Fábrica Santo António has been making it on Travessa do Forno since 1893.

Common allergens: Gluten, Nuts, Milk

Make it at home

Yield Makes 2 cakesHands-on 40 minTotal 72 hrDifficulty Advanced

Ingredients

  • 500g sugarcane molasses
  • 500g plain flour
  • 150g butter
  • 100g lard
  • 150g caster sugar
  • 100g walnuts, roughly chopped
  • 100g almonds, roughly chopped
  • 100g candied citron peel, chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground aniseed
  • 1 teaspoon ground fennel seed
  • 10g dried yeast
  • 100ml warm water

Method

  1. Dissolve the yeast in the warm water with a spoonful of the flour and leave for 20 minutes until foaming.
  2. Warm the molasses gently with the butter, lard and sugar until everything has melted together, then cool to lukewarm.
  3. Mix the flour with all the ground spices in a large bowl, then work in the molasses mixture and the yeast starter to a thick, sticky batter.
  4. Fold in the walnuts, almonds and candied peel, cover the bowl and leave in a cool place for 48 hours, stirring once a day.
  5. Heat the oven to 170C. Divide the batter between two lined 20cm round tins and level the tops.
  6. Bake for 45 to 55 minutes until a skewer comes out with a few moist crumbs. The cake stays dark and dense.
  7. Cool completely in the tins, then wrap tightly. It improves for at least a week before eating.

Tip from the editors. Use real sugarcane molasses, not black treacle, which is thinner and will leave the crumb wet in the middle.

Where to eat bolo de mel de cana

Bolo de mel de cana in Funchal

Fábrica Santo António ★ 4.5

Bakery€SéMon-Fri 09:00-19:00; Sat 09:00-13:00, closed Sunday

Fábrica Santo António has made Madeiran sweets since 1893, selling bolo de mel de cana, broas and biscuits over the counter on Travessa do Forno in Funchal.

Try: Bolo de mel and island biscuits

Tip: Saturday closes at 13:00 and Sunday not at all. The shop sits in the same building as the factory, so batches come out warm.

Travessa do Forno 27-29, 9000-077 Funchal

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