Madeiran Black Cake (Bolo Preto da Madeira) Recipe
Ingredients
Directions
- Mix the butter, crisco and sugar until combined, add the eggs, wine and mix some more.
- In a different bowl, mix the cinnamon, cloves, baking soda, and baking powder with the flour.
- Add the raisins, nuts and orange zest.
- Mix the flour mixture with the butter and sugar mixture.
- Pour into a greased with butter and dusted with flour deep cake pan.
- Add some raisins and nuts on top for decoration.
- Bake in the oven at 180°C or 350°F for 1 hour.
- Toothpick will come out dry when ready.
Adapted from a Recipe by: Baking with Friends
Frequently Asked Questions
You can substitute Crisco with an equal amount of unsalted butter, coconut oil, or another vegetable shortening if you prefer. Keep in mind that using butter will add more flavor to the cake.
Store the Madeiran Black Cake in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it for up to two weeks or freeze it for up to three months. Make sure it is well-wrapped to prevent freezer burn.
If the cake is baking unevenly, ensure that your oven is preheated properly and consider rotating the cake halfway through the baking time. Additionally, check that the cake pan is not too close to the heating element and that the batter is evenly spread in the pan before baking.
Recommended Drink Pairings
Wine
Portuguese: Madeira Wine - The rich, complex flavors of Madeira wine complement the sweetness and spices in the cake beautifully.
General: Ruby Port - This fortified wine, with its fruity and sweet notes, pairs well with the cake's molasses and nutty flavors.
Beer
Portuguese: Super Bock - This lager offers a crisp and refreshing contrast to the dense richness of the cake.
General: Brown Ale - The caramel and nutty flavors of a brown ale enhance the cake's sweetness and spice profile.
Other Beverages
Espresso: A shot of espresso provides a bold and robust contrast to the sweet and rich flavors of the cake.
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