Bolo De Reis Three Wise Men Cake
Celebrate the holiday season with the festive charm of *Bolo de Reis*—the Three Wise Men Cake—a Portuguese-inspired masterpiece brimming with warm spices, dried fruits, and crunchy nuts. This aromatic bundt cake combines the zesty brightness of orange, a splash of dark rum or brandy, and the comforting flavors of cinnamon and nutmeg, creating a rich and luxurious treat perfect for special occasions. Adorned with vibrant candied cherries and baked to golden perfection, this moist and flavorful cake is as stunning as it is delicious. Ideal as a centerpiece for Christmas or Epiphany celebrations, this traditional dessert is easy to prepare and sure to impress your family and guests. Don’t forget the final touch: a light dusting of powdered sugar for a snowy, magical finish!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Granulated sugar
- 150 g Unsalted butter
- 4 Eggs
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tbsp Orange zest
- 60 ml Orange juice
- 30 ml Dark rum or brandy
- 100 g Dried figs (chopped)
- 100 g Raisins
- 80 g Candied orange peel (chopped)
- 100 g Walnuts (chopped)
- 80 g Blanched almonds (sliced)
- 12 Candied cherries
- 2 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a round bundt or cake pan generously with butter. Lightly dust the pan with flour, tapping out the excess.
In a medium bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand or stand mixer. This should take about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the orange zest, orange juice, and rum (or brandy). Stir to combine.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the chopped dried figs, raisins, candied orange peel, walnuts, and almonds until evenly distributed.
Pour the batter into the prepared bundt or cake pan, smoothing the surface with a spatula. Arrange the candied cherries on top for decoration.
Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Once cooled, optionally dust the cake with powdered sugar before serving.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 93.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
