Bolo de Noiva (Bride’s Cake from Madeira Island Portugal)


Bolo de Noiva (Bride's Cake from Madeira Island Portugal)

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Cuisine Portuguese
Servings 2 small cakes


  • 4 cups flour
  • 4 oz white sweet potato
  • 12 oz milk
  • ½ cup sugar
  • ¼ cup butter
  • tsp dry yeast
  • 1 tsp anise
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • tsp salt
  • 1 zest from one lemon
  • 1 tbsp melted butter bushing the bread after it is cooked


  • Peel dice and cook the sweet potato for about 15 minutes. Then mashed potatoes and allow them cool down for about 10 minutes.
  • Warm up the milk with a pinch of sugar to about 110°F (43°C) stir in the dry yeast. And allow the yeast to rehydrate for about 10 minutes.
  • Mix about 2 tablespoons of the milk yeast mixture and the 1/4 cup of butter into the mashed potatoes. Mix with a fork or a whisk until it's a smooth paste. Add in the rest of the milk/yeast mixture.
  • Combine all the ingredients with the flour. After you combine the flour with all the ingredients allow her to rest for 5 to 30 minutes.
  • Next kneed the dough for about 5 minutes with mixer or 10 minutes by hand.
  • Allow the dough to bulk proof in a warm place - until double in size. If the temperature is between 65 F and 75 F it may take about four hours. If the temperature is between 75- 85°F it should take between 2 to 3 hours.
  • After the bulk proofing, divide the dough into equal portions. Shape the bread into a large bowl shape. Cover and allow to proof for an additional 1 to 3 hours.
  • Place the dough on a cookie sheet.
  • Bake at 400 F (205 c) for 35-40 minutes. (or until the internal temperature is between 190 and 200°F) {88°C}
  • Allow the bread to cool for about 10 minutes then brush with melted butter.
Keyword Madeira Island cake,, madeira island food, Madeira Island recipes,
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I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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