Chilean Holiday Fruitcake: Pan de Pascua Recipe

Name: Chilean Holiday Fruitcake: Pan de Pascua Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 10 servings
Cuisine: Latin,South American
Ingredients: 1 cup (8 ounces) unsalted butter, softened; 1/3 cup light brown sugar; 1/2 cup granulated sugar; 4 large eggs, at room temperature; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon nutmeg; 3/4 teaspoon salt; 3 teaspoons baking powder; Zest of 1 orange; Zest of 1 lemon; 1 tablespoon strong brewed coffee; 1/2 cup brandy, pisco, or rum; 1/2 cup evaporated milk; 2 tablespoons anise-flavored liqueur; 1 tablespoon vinegar; 1 cup nuts, finely chopped; 1/2 cup dried cherries, finely chopped; 1/2 cup golden raisins, finely chopped; 1/2 cup raisins, finely chopped; 1 cup confectioners' sugar; 1 to 2 tablespoons unsalted butter, melted; 1 pinch salt; 1/2 teaspoon pure vanilla extract; 1 to 2 tablespoons milk

A rich and dense Chilean holiday fruitcake, Pan de Pascua features a spiced batter infused with rum or pisco, packed with dried fruits and nuts.

⭐ 4.3 (42 reviews) Prep: 30 minCook: 75 minTotal: 105 minYields: 10 servings

Category Tags:

Dessert Brunch Cake

Cuisine Tags:

Latin South American

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Ingredients

For the Cake:

1 cup (8 ounces) unsalted butter, softened
1/3 cup light brown sugar
1/2 cup granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 teaspoons baking powder
Zest of 1 orange
Zest of 1 lemon
1 tablespoon strong brewed coffee
1/2 cup brandy, pisco, or rum
1/2 cup evaporated milk
2 tablespoons anise-flavored liqueur
1 tablespoon vinegar
1 cup nuts, finely chopped
1/2 cup dried cherries, finely chopped
1/2 cup golden raisins, finely chopped
1/2 cup raisins, finely chopped

For the Icing:

1 cup confectioners' sugar
1 to 2 tablespoons unsalted butter, melted
1 pinch salt
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk

Instructions

Preheat the oven to 350 F.
Cream butter and sugars until smooth, then blend in eggs one at a time.
Sift dry ingredients and stir in fruit zests.
Whisk together coffee, brandy or rum, evaporated milk, anise flavoring, vanilla, and vinegar.
Alternately add the wet and dry mixtures to the butter-egg blend, mixing well.
Fold in the nuts and dried fruit.
Line a 9-inch springform pan with waxed paper, then evenly spread the batter.
Bake for 45 minutes, then sprinkle with powdered sugar and bake for an additional 15 minutes.
Verify doneness with a skewer; if not done, bake for 5-10 minute intervals until clean.
Cool the cake in the pan on a rack for 15 minutes.
While the cake cools, prepare icing by sifting 1 cup confectioner's sugar into a bowl, then stir in melted butter, a pinch of salt, 1/2 teaspoon vanilla, and 1-2 tablespoons of milk until desired consistency is reached.
Remove the cake from the pan and drizzle with icing.

Nutritional Info (per serving)

Calories: 661 kcal

Carbohydrate: 81 g

Cholesterol: 133 mg

Fiber: 3 g

Protein: 11 g

Saturated Fat: 16 g

Sodium: 694 mg

Sugar: 44 g

Fat: 31 g

Unsaturated Fat: 0 g