• Cuisine: Portuguese
• Course: Dessert
• Features: Holiday (Christmas), Make-Ahead Recipes

Ingredients:

• 4 cups flour
• 1 1/2 cups packed light brown sugar
• 1/2 ounce (1 packet; 2 1/4 teaspoons) active dry yeast
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons baking soda
• Scant 4 1/2 sticks unsalted butter, melted and cooled slightly
• Generous 1/2 cup molasses, warmed (it can be added to the cooling butter)
• Scant 1/3 cup honey, warmed (it can be added to the cooling butter)
• 1 1/3 cups blanched almonds, chopped
• 4 cups walnut halves, chopped
• Scant 1/2 cup mixed candied peel

Directions:

Combine the flour, sugar, yeast, cinnamon, cloves, black pepper, ground ginger and baking soda in a large bowl; mix well. Add the butter, molasses and honey. Knead the dough (in the bowl) until everything is well mixed. Cover the bowl with a clean dish towel and let it sit at a cool room temperature for 2 to 3 days.

When ready to bake, preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease two 9-inch round cake pans, then line the bottoms with parchment paper and use the spray on the paper.

Knead the nuts and candied peel into the dough. Divide the dough evenly between the 2 prepared pans, flattening it into the bottom of each. Smooth the tops, moistening your hand with a little water if necessary. Bake both pans on the middle rack for 25 to 35 minutes, or until the cakes are set and firm. Remove from the oven and let cool until just lukewarm, then run a rounded knife around the inside edges of the pans to release the cakes; transfer them to a wire rack to cool completely before serving or storing.

To serve, cut into thin wedges.

Recipe Source:

Adapted from "Warm Bread and Honey Cake," by Gaitri Pagrach-Chandra (Interlink, 2009).

• Save This Recipe
• Print This Recipe
• E-mail This Recipe