Bolo Preto da Madeira is one of the best-known recipes for Madeiran regional sweets. It is often used as a wedding cake for peasant brides and grooms or during Christmas celebrations. Here are two versions of the recipe:
Madeira Black Cake
Ingredients:
½ grated nutmeg
1 glass of Madeira wine
1 teaspoon of cinnamon
10 g of bicarbonate of soda
200 ml of dark beer
200 ml of milk
250 ml of cane honey
25 g of lard
250 g of butter
300 g dried or candied fruit
4 eggs
500 g of sugar
500 g of wheat flour
Zest of the peel of 1 lemon
Preparation method:
Turn on the oven at 170º C.
Grease a round pan and line it with greased baking paper.
Melt the butter and lard in a pan and set aside.
Mix the milk with the beer, cane honey and Madeira wine. Add the eggs, one at a time, followed by the melted butter and lard.
Separately, mix, without beating, the sugar with the soda, nutmeg, lemon zest, flour, cinnamon and broken dried/crystallized fruits.
Pour the honey mixture over this mixture and mix well until smooth.
Pour into the pan and bake for about 1 hour. Unmold the warm cake.
Tip: As not all ovens are the same, after the baking time, do the toothpick test and, if you think the cake is not ready yet, cover with aluminum foil and leave for a little longer.
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