Bolo de mel (Christmas treacle cake)

Recipe from: 12/1/1997 12:00:00 AM
Preparation time: 30 minutes plus standing time
Cooking time: 25 minutes


  • 1
    cake flour
  • 500
  • 100
    mixed peel
  • 100
    almonds, chopped
  • 500
    hazelnuts, chopped
  • 25
    bicarbonate of soda
  • 15
    ground cinnamon
  • 15
    ground cloves
  • 5
  • 2
  • 5
  • 15
  • 5
  • 125
  • 500
    butter (or half butter, half lard), melted
  • 500
  • 2
    lemons (grated rind of both, juice of one)
  • 2
    oranges (grated rind of both, juice of one)
  • 10
    Madeira or port
  • melted butter
  • 100
  • 50
Servings: Change Serving


1. Place the first 14 dry ingredients in a mixing bowl. Make a well in the centre. Add the melted butter, treacle, rind, juice and Madeira. 2. Mix to combine and knead until well blended. The mixture should come away from the sides of the bowl. If the mixture is too soft, add extra flour to form a stiff dough. 3. Brush the top of the batter with melted butter, cover and leave to stand overnight. 4. Line five 20 cm-diameter cake tins with baking paper and grease well. 5. Divide the mixture between the prepared tins and spread evenly. 6. Arrange the walnuts and almonds in a pattern on the surface of the cakes. 7. Bake in a preheated oven at 170 ºC for 20 to 25 minutes. Do not dry out too much. Allow to cool slightly in the tins, then turn out. 8. When completely cold, wrap in cling film and set aside to mature for at least 2 weeks. The cakes can be stored for up to 1 year in an airtight container.

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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