Bolo de Mel (Honey Cake)

Bolo de Mel (Honey Cake)




2 kg (70.48 ounces) flour

500 g (17.62 ounces) bread dough

750 g (26.43 ounces) sugar

650 g (22.90 ounces) margarine

250 g (8.81 ounces) lard

250 g (8.81 ounces) cider

250 g (8.81 ounces) almonds

5 g (0.18 ounces) cloves

5 g (0.18 ounces) clove pink

30 g (1.06 ounces) anise

25 g (0.88 ounces) ground cinnamon

1 kg (35.2 ounces) walnuts

100 g (3.52 ounces) small raisins

2 packets (4 tablespoons) baking soda

juice of 2 oranges

1 l (1.76 pints) honey


Required Material


1 bowl

1 pan

1 blanket

cake tins




After breaking into pieces, dissolve the bread dough with the honey, and then add the melted fats.  Afterwards, add the sugar, baking soda, orange juice and mix them all until they are all well blended. When the dough is well mixed, add all the previously chopped fruit.

Mix it all for a while longer.

When the dough no longer sticks to your hands, it is ready.

Leave the dough resting for 3 days, conveniently covered with a blanket.

Put it in the oven in cake tins greased with fat and powdered with flour.

It makes about 15 cakes of approximately 450 g (15.87 ounces) each.

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