Madeira wine came to be when, many centuries ago, the sailors in Portuguese ships realized that their wine kept going bad on their long voyages. Bolo de Caco is a very traditional and signature eat in Madeiran cuisine. A somewhat different substitute for Madeira wine, Ice wine or eiswein is a perfect choice when substituting Madeira in a dessert recipe. It has flavors of caramel, almonds, and sometimes chocolate. Cream the butter, margarine and caster sugar in an electric mixer until pale and light and fluffy. Even Champagne is more often than not, a good bet, except if you are serving the Brut type of Champagne which will need a dessert that is not very sweet. Someone, quite sensibly, suggested adding more alcohol to the wine in the form of brandy, and in this way, a so-called "fortified wine" was born. Famously used to toast the Declaration of Independence, Madeira wines are excellent with semi-sweet chocolate desserts or fruit and chocolate medleys like banana s’mores…or just s’mores. Some of the best wines to serve with desserts are Port, Sauternes, Sherry, Madeira, and Marsala. Eiswein is a sweet wine, … Sift the flour and baking powder together in a separate bowl. Madeira wine, fresh ground pepper, shallot, salt, heavy cream and 3 more Filet Mignon with Madeira Sauce (Filé Mignon ao Molho Madeira) Easy and Delish beef stock, shallots, unsalted butter, coarse salt, fresh rosemary and 7 more I went directly to my old Bundt cookbook from Nordic Ware and found a recipe with it. All of these flavors are meant for a cake. Madeira is a fortified wine similar to port or sherry. It can be sweet or dry, and is usually served alongside dessert. I thought of Madeira the moment it was announced. Bolo do caco is a round bread that is traditionally cooked on a caco, a basalt stone slab. Marsala wine is a fermented wine from Sicily, Italy. The December #BundAMonth theme is boozy cakes.