Bolo preto is Madeira’s answer to the dark fruit cakes that appear all over Europe in December, but this one tastes unmistakably of the island. Madeira wine, molasses, citrus, and spice turn the crumb almost black and keep it moist for days.
The best version is crowded with fruit but not dry, and the alcohol should taste warm rather than sharp. Soaking the fruit overnight means every raisin carries a little Madeira.
Bolo Preto da Madeira (Madeiran Black Christmas Cake) Recipe
What you need
Ingredients
- 1 cup (150 g) raisins
- 1 cup (150 g) currants
- 3/4 cup (120 g) chopped dried figs
- 1/2 cup (80 g) candied citrus peel
- 1 cup (240 ml) Madeira wine
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup (170 g) butter
- 3/4 cup (150 g) dark brown sugar
- 1/2 cup (120 ml) dark molasses
- 4 large eggs
- 3/4 cup (90 g) chopped walnuts
Cook along
Instructions
- Combine the raisins, currants, figs, peel, and Madeira wine. Cover and soak at least 4 hours or overnight.
- Heat the oven to 300°F (150°C). Grease and line a deep 9-inch cake pan.
- Whisk the flour, baking powder, spices, and salt. Beat the butter and brown sugar until light, then beat in the molasses and eggs.
- Fold in the flour mixture, soaked fruit with any remaining wine, and walnuts. Spoon into the pan and level the top.
- Bake 80 to 95 minutes, until a skewer inserted in the center comes out mostly clean. Cool fully, wrap, and rest 2 days before serving.
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