Madeira Honey Cake

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This dense, dark, sticky cake is a Christmas tradition from Madeira, Portugal. Sweetened with dark honey and brown sugar and scented with cinnamon, clove, and anise, it keeps beautifully for weeks and develops deeper flavor as it rests.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 70 gCarbs
• 2 gFiber
• 45 gSugar
• 5 gProtein
• 180 mgSodium
• 250 mgPotassium
• 50 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the wet base

• 1 cup dark honey (preferably Portuguese sugarcane honey or a blend of honey and molasses)
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup water or dry Madeira wine
• 2 large eggs, lightly beaten

For the dry mixture

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground anise or fennel seed

For the mix-ins

• 1/2 cup walnuts, roughly chopped and lightly toasted
• 1/3 cup raisins or currants
• 1/4 cup candied orange peel, finely chopped
• 2 tablespoons pine nuts or slivered almonds

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) round cake pan or loaf pan and line the bottom and sides with parchment paper.
2. In a medium saucepan over low heat, combine the honey, brown sugar, butter, and water or wine. Stir constantly until the butter melts and the sugar dissolves, about 4 minutes. Remove from the heat and let cool for 10 minutes.
3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, clove, ginger, and anise until evenly combined.
4. Pour the warm honey mixture over the dry ingredients and stir with a wooden spoon just until smooth. Let the batter rest for 10 minutes so it thickens slightly.
5. Stir in the beaten eggs, then fold in the walnuts, raisins, candied orange peel, and pine nuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 45 to 55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Let the cake cool completely in the pan on a wire rack, then turn it out and wrap tightly in parchment paper followed by foil.
8. Store at room temperature for at least 2 days before slicing; the resting time is essential for the flavors to deepen and the crumb to set. Serve in thin slices with a glass of Madeira wine.

Cook’s Notes

• Bolo de Mel keeps extremely well wrapped at room temperature for up to 3 to 4 weeks, and many bakers consider it best after the first week.
• Traditional recipes often call for baker's ammonia (ammonium carbonate) for a characteristic light, snappy crust; if you have it, replace the baking soda with 1 teaspoon baker's ammonia.
• For a darker, more robust flavor, replace up to 1/4 cup of the honey with dark molasses or muscovado syrup.
• Toast the walnuts briefly in a dry skillet before folding them in to bring out their aroma.
• Slice with a thin, serrated knife and serve at room temperature; the cake is quite dense and very sweet, so small portions are ideal.

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