Bolo de Mel
This small-format Bolo de Mel is dark, fragrant, and richly spiced, with a tender crumb studded with raisins, candied peel, and toasted walnuts. Molasses gives it deep caramel bitterness and moisture, while cinnamon and anise bring the classic warm perfume that makes each slice especially comforting.
Ingredients
Massa do bolo
- 120 gplain flour
- 4 gbaking powder
- 2 gground cinnamon
- 1 gground anise
- 1 gfine salt
- 60 gunsalted butter, softened
- 40 gdark brown sugar
- 90 gmolasses
- 1 large (50 g without shell)egg
- 60 mlwhole milk
Frutas e nozes
- 35 graisins
- 30 gmixed candied peel, finely chopped
- 25 gwalnuts, toasted and chopped
Finalização
- 5 gunsalted butter, for greasing
- 5 gplain flour, for dusting tin
Instructions
- 1
Preheat the oven to 170°C conventional heat. Grease a small loaf tin or 14-16 cm round cake tin with the butter and dust lightly with the flour, tapping out the excess so the cake releases cleanly.
- 2
Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then cool and chop. Finely chop the candied peel if needed, and check the raisins for any hard stems. Toss the raisins, candied peel, and walnuts with 1 teaspoon of the measured flour to help keep them suspended in the batter.
- 3
In a small bowl, whisk together the remaining flour, baking powder, cinnamon, ground anise, and salt so the leavening and spices are evenly distributed.
- 4
In a larger bowl, beat the softened butter and dark brown sugar for 2-3 minutes until slightly lighter and creamy. Beat in the molasses, then the egg, mixing until smooth. If the mixture looks slightly curdled, that is fine; it will come together once the flour is added.
- 5
Add the dry mixture to the butter mixture in two additions, alternating with the milk. Fold gently just until no dry streaks remain; overmixing will make the crumb heavy. Fold in the floured raisins, candied peel, and walnuts evenly.
- 6
Scrape the batter into the prepared tin and level the top. Bake for 28-32 minutes, until the cake is well risen, deep brown, and a skewer inserted in the center comes out clean or with a few moist crumbs but no wet batter. If the top colors too quickly, loosely cover with foil for the last 10 minutes.
- 7
Cool in the tin for 10 minutes so the crumb sets, then turn out onto a rack and let it cool for another 5 minutes before slicing. Serve slightly warm or at room temperature.
Nutrition per serving
Notes
- •For the most balanced flavor, use a robust but not bitter molasses; blackstrap can make the cake too harsh.
- •If you prefer a moister, more aromatic result, make the cake a few hours ahead; the spice and molasses notes deepen as it sits.
- •A little whipped cream or a spoonful of lightly sweetened crème fraîche pairs well with the cake, though it is traditionally good on its own with coffee or tea.
- •Use a small tin only; a larger tin will produce a cake that bakes too flat and dries out before the center is done.
Background
Bolo de mel has deep roots in Portuguese and Brazilian baking, where honey or molasses-based cakes became popular for their keeping quality and warm spice profile. In Brazil, versions vary by region and family tradition, often including dried fruit, nuts, and aromatics for festive occasions and coffee-table service.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free