Bolos Dona Amélia are one of the best examples of how Portuguese baking changed once it landed in America. They are associated with the Azorean communities of New England, especially the bakeries of Fall River and New Bedford, Massachusetts, where Azorean bakers turned a rich, dark, honey-and-spice batter into something between a cupcake and a pudding, baked in individual cups and soaked in syrup while still warm. Their roots are on the island of Terceira.

Nobody agrees on exactly who Dona Amélia was; the most common story links the cakes to Queen Amélia’s visit to Terceira in 1901. What everyone does agree on is that these cakes should be dense, deeply spiced with cinnamon and cloves, dark from molasses, studded with raisins and walnuts, then drenched in syrup the moment they come out of the oven so they stay moist for days.

They are a holiday favorite, and poking the syrup holes in the top with a skewer is the fun job. If you have any connection to the Azorean-American community, you already know these; if not, consider this an introduction to one of the best-kept secrets of New England baking.

Bolos Dona Amélia Recipe

What you need

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup unsulphured molasses
3 large eggs, room temperature
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup raisins
3/4 cup chopped walnuts, plus extra whole halves for topping
For the syrup:
1/2 cup granulated sugar
1/2 cup water
1 cinnamon stick
1 strip lemon peel

Cook along

Instructions

Preheat the oven to 350°F (175°C). Line 18 muffin cups with paper liners, or use the small foil baking cups traditional to this recipe if you have them.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, allspice, and salt.
In a large bowl, whisk the oil, sugar, and molasses together until smooth. Add the eggs one at a time, whisking well after each. Whisk in the milk and vanilla.
Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain — do not overmix. Fold in the raisins and chopped walnuts.
Divide the batter among the prepared cups, filling each about two-thirds full. Press a walnut half into the top of each, if using. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
While the cakes bake, make the syrup: combine the sugar, water, cinnamon stick, and lemon peel in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, until slightly thickened. Remove the cinnamon stick and lemon peel.
As soon as the cakes come out of the oven, poke each one 4 to 5 times with a skewer and brush or spoon the warm syrup generously over the tops, letting it soak in. Use all the syrup — it seems like a lot, but the cakes will absorb it.
Let the cakes cool completely in the pan before removing. They are even better the next day, once the syrup has fully settled in.