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
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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