Cold weather and a kitchen that smells like cinnamon and honey — that’s the combination that makes me want to bake. Bolo de Mel is a Portuguese honey cake that I came across and couldn’t wait to try. It’s a simple, warmly spiced cake made with honey, cinnamon, walnuts, and dried figs — the kind of thing that belongs on the table on a cold afternoon with a strong cup of coffee. This is the translated version of the original recipe, and it came out beautifully.
What Is Bolo de Mel?
Bolo de Mel translates literally to “honey cake” in Portuguese. It’s a dense, moist, spiced cake built around honey as its primary sweetener, with cinnamon adding warmth and chopped walnuts and dried figs folded in for texture. You’ll find versions of honey cake throughout Portugal and the Azores, particularly in the colder months when the combination of honey and spice feels exactly right. This version keeps things simple — one bowl, straightforward technique, and flavors that get better as the cake rests.
How to Make This Bolo de Mel
Melt the honey, milk, margarine, and oil together — the microwave works fine for this. Beat in the eggs and sugar, then gently fold in the cinnamon, flour, baking powder, chopped walnuts, and dried figs broken into small pieces. The key instruction is right there in the recipe: do not over-mix. Pour into a greased round cake pan lined with parchment and bake at 350°F (180°C) for 40 minutes. Let it cool slightly before unmolding and removing the parchment.
Tips
- Don’t over-mix once you add the flour — gentle folding keeps the crumb tender.
- Break the dried figs into small pieces before adding them so they distribute evenly through the cake.
- Line the bottom of the pan with parchment paper and grease the sides well — honey cakes have a tendency to stick.
- Check for doneness at 40 minutes with a toothpick. Every oven is different; it may need a few minutes more.
- Let the cake cool in the pan for at least 10 minutes before unmolding — it holds together better once it settles.
- This cake improves the next day as the honey and spices deepen. Make it ahead if you can.
- A bundt pan works beautifully here and makes for a more elegant presentation if you’re bringing it somewhere.
A Nordic Ware bundt pan gives you beautiful results with cakes like this — even heat distribution and a clean release every time. [link to Nordic Ware bundt pan on Amazon]
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Serving and Storing
Serve Bolo de Mel at room temperature, sliced thick with coffee or tea. It keeps well wrapped at room temperature for 2 to 3 days, and the flavor actually improves overnight. For longer storage, wrap tightly and refrigerate for up to a week.
PrintBolo de mel com nozes e figos secos / Honey cake with walnuts and dried figs
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Category: Desserts
Ingredients
100g /5 tablespoons of honey
300ml/ 1 1/4 cups of milk
80g / 6 tablespoons of margarine
80ml/ 5 1/2 tablespoons of vegetable oil
2 eggs
180g/1 cup of sugar
2 teaspoons cinnamon
80g/ 1/2 cup of diced dried figs
100g/ 1 cup of chopped walnuts
300g/ 3 cups of all-purpose flour
1 teaspoon baking dessert powder
Instructions
Preheat oven to 180. ºC. Grease a round Cake pan with margarine and line bottom with parchment paper, smearing it well and set aside.
Place in bowl honey, milk, margarine and oil. Place in the microwave and melt margarine. Mix well.
Add the eggs and sugar and beat for a few minutes with the help of an electric mixer or food processor.
Lastly add cinnamon, flour, baking powder, chopped nuts and dried figs broken into small pieces.
Beat together gently and do not over-mix
Place the dough in the greased cake pan and bake 40 minutes or until the cake is cooked and toothpick comes out clean.
Remove from oven and allow to cool slightly.
Then just unmold, making sure to remove parchment paper …slice and enjoy!!
