When the holiday season approaches and the air turns crisp, there’s a growing excitement to bring the warmth of home into the kitchen. One of my favorite traditions is baking a Pan de Pascua Chilean Dulce de Leche Fruitcake, a recipe that has become a cherished staple in our family gatherings. It’s amazing how just a whiff of spices and candied fruits can transport you to joyful moments spent surrounded by loved ones.
I first discovered this delightful cake while exploring the rich culinary heritage of Chile. It instantly captivated me with its stunning blend of flavors and textures—from the crunch of roasted nuts to the silky smoothness of melted Dulce de Leche. As I embraced the task of preparing this fruitcake, I couldn’t help but feel a sense of nostalgia for the laughter and stories shared over festive meals.
Not only is this fruitcake a crowd-pleaser, but it also invites creativity; you can easily customize the nuts or fruits to suit your taste. So, roll up your sleeves and let’s embark on this flavorful adventure together, transforming simple ingredients into a beautiful celebration on your table!
Why is Pan de Pascua Chilean Dulce de Leche Fruitcake special?
Irresistible Flavor Explosion: The combination of Dulce de Leche and spices creates a unique sweetness that will have your guests asking for seconds.
Versatile Recipe: Feel free to mix and match the nuts and fruits used, making it perfect for any preference or occasion—whether it’s a festive gathering or a cozy family dinner.
Family Tradition: This cake brings back warm memories associated with holiday celebrations, making every bite feel like a nostalgic hug.
Effortless Prep: With a little overnight soaking, the entire process transforms into a simple yet rewarding baking experience, leaving you with more time to enjoy with loved ones.
Get ready to impress everyone with this handcrafted delight!
Pan de Pascua Chilean Dulce de Leche Fruitcake Ingredients
For the Fruit and Nuts
- Raisins – 250 grams, soak them overnight in rum for luscious flavor.
- Walnuts – 250 grams, add a delightful crunch that pairs beautifully with the sweetness.
- Almonds – 250 grams, their nutty richness complements the cake perfectly.
- Unsalted Roasted Peanuts – 250 grams, they’ll give a satisfying texture to your fruitcake.
- Candied Fruit – 500 grams, chopped; can replace with candied orange for a zesty twist if desired.
For the Spices and Flavor
- Ground Cinnamon – 1 teaspoon, this will infuse warmth into every slice.
- Ground Nutmeg – 1 teaspoon, adds a cozy undertone that enhances the overall flavor profile.
- Powdered Cloves – 1 teaspoon, for a hint of aromatic spice that elevates your cake’s depth.
- Lemon Zest – zest of 1 lemon, brightens the flavors and adds freshness.
- Rum – 3 tablespoons, gives a boozy richness that complements the sweetness of Dulce de Leche.
For the Cake Base
- Unsalted Butter – 500 grams, at room temperature, ensures a creamy texture for your batter.
- Powdered Sugar – 500 grams, makes the cake’s sweetness smooth and melt-in-your-mouth.
- Eggs – 6 eggs, at room temperature, contribute to a light and airy cake.
- Dulce de Leche – 500 grams, the star of the show, providing a heavenly sweetness and moist richness.
- All-Purpose Flour – 1000 grams, sifted for the perfect cake structure and softness.
- Baking Powder – 3 teaspoons, sifted, gives the cake the lift it needs.
- Salt – ½ teaspoon, enhances all the flavors beautifully.
Embark on a delightful baking journey with this Pan de Pascua Chilean Dulce de Leche Fruitcake and make memories that last a lifetime!
How to Make Pan de Pascua Chilean Dulce de Leche Fruitcake
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Soak the Fruits: The day before, in a bowl, mix the raisins, walnuts, peanuts, almonds, and candied fruit with rum, lemon zest, and spices. Stir well, cover with plastic wrap, and let sit overnight for maximum flavor.
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Preheat the Oven: Set your oven to 150°C (300°F). This gentle heat will help the cake bake evenly without burning.
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Cream the Butter and Sugar: Beat the unsalted butter and powdered sugar together with a mixer until the mixture is creamy and pale, about 5 minutes. This step adds air, helping your cake become light and fluffy.
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Incorporate the Eggs: Add the eggs one at a time to the creamed butter and sugar mixture. Mix well after each addition, beating for about 1 minute after each egg until everything is nicely combined.
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Mix in the Dulce de Leche: Gradually add the Dulce de Leche to your batter and beat it until completely incorporated, which should take around 3 minutes. You’ll see the batter start to come together beautifully.
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Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this mixture to your batter on low speed, mixing for about 3 minutes until everything is well blended.
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Fold in the Prepared Fruits and Nuts: Gently mix the soaked fruits and nuts into the batter using a wooden spoon or spatula. This helps retain the airiness of your batter. You can divide the dough in half to make this easier.
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Bake the Cake: Pour the mixture into buttered cake pans (7 or 8 inches in diameter) and bake in the preheated oven for 2 hours or until golden brown. A toothpick should come out clean or with just a few crumbs.
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Cool the Cake: Allow the cakes to rest in their pans for 15 minutes before unmolding. Let them cool completely on a wire rack before slicing.
Optional: Dust with powdered sugar before serving for a festive touch.
Exact quantities are listed in the recipe card below.
What to Serve with Pan de Pascua Chilean Dulce de Leche Fruitcake?
It’s the perfect time to elevate your holiday meal with delightful accompaniments that match the warmth of this fruitcake.
- Spiced Apple Cider: The fragrant spices in warm cider beautifully echo the cake’s flavors, creating a festive atmosphere.
- Whipped Cream: A dollop of fluffy whipped cream adds a creamy contrast that complements the dense sweetness of the cake.
- Fresh Berries: Tart raspberries or strawberries add a vibrant burst of freshness, balancing the sweetness of the Dulce de Leche.
- Vanilla Ice Cream: Creamy vanilla ice cream melting over a slice brings a delightful chill to the warm fruitcake, enhancing each bite.
- Nutty Cheese Platter: Serve with a selection of sharp and creamy cheeses, bringing a savory contrast to the cake’s rich flavors.
- Chocolate Drizzle: A simple chocolate sauce drizzled over the top adds an extra layer of indulgence that chocolate lovers will adore.
- Cinnamon Tea: A warm cup of cinnamon-infused tea provides a cozy complement, harmonizing beautifully with the spices of the cake.
Expert Tips for Pan de Pascua Chilean Dulce de Leche Fruitcake
Proper Soaking: Ensure you soak the fruits and nuts overnight; this enhances their flavor and prevents them from sinking in the cake.
Room Temperature Ingredients: Use eggs and butter at room temperature for a smoother batter. This ensures a light, fluffy Pan de Pascua Chilean Dulce de Leche Fruitcake.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture, which we want to avoid!
Check for Doneness: Start checking your cake around 1 hour and 50 minutes into baking. Every oven is different, so a toothpick should come out clean when it’s truly done.
Storing the Cake: Allow your cake to cool completely before wrapping. Store it in plastic bags, and it will last for up to two weeks while retaining its moisture and flavor.
Make Ahead Options
These Pan de Pascua Chilean Dulce de Leche Fruitcakes are a fantastic choice for meal prep, allowing you to enjoy more time with family during the busy holiday season! You can soak the raisins, walnuts, almonds, peanuts, and candied fruit in rum with lemon zest and spices up to 24 hours in advance. This will enhance the flavor and ensure they are tender. When you’re ready to bake, simply follow the recipe as instructed, mixing all the prepared ingredients and baking. After cooling, store the cakes in airtight plastic bags, as they can stay fresh for up to 2 weeks without losing their delightful taste and texture. Enjoy effortless holiday hosting with these tasty make-ahead treats!
Storage Tips for Pan de Pascua Chilean Dulce de Leche Fruitcake
Room Temperature: Store the cake in a cool, dry place in an airtight container for up to 3 days to maintain freshness.
Fridge: If you want to keep it longer, refrigerate the fruitcake wrapped tightly in plastic wrap for up to a week, ensuring moisture is retained.
Freezer: For extended storage, freeze the cake in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: To refresh the cake, simply warm it in the oven at 160°C (320°F) for about 10 minutes, ensuring you don’t dry it out. Enjoy your delicious Pan de Pascua Chilean Dulce de Leche Fruitcake!
Pan de Pascua Chilean Dulce de Leche Fruitcake Variations
Feel free to explore these delightful twists and swaps for your fruitcake, each one adding a unique touch!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a similar texture without the gluten.
- Nut-Free: Replace nuts with additional dried fruits like apricots or cranberries to maintain the chewy texture while ensuring it’s safe for nut allergies.
- Spice Up: Add a dash of cardamom or ginger for a warming spice twist that will surprise and delight your palate.
- Citrus Burst: Incorporate zest from oranges or limes in addition to lemon for a bright, refreshing flavor that elevates the cake.
- Chocolate Lovers: Fold in chopped dark chocolate or chocolate chips to bring a rich, decadent layer to your fruitcake. It’s a delightful surprise!
- Dairy-Free: Use coconut oil in place of butter, and swap the eggs with flax eggs for a scrumptiously creamy vegan version of this fruitcake.
- Boozy Delight: Experiment with flavored liqueurs like amaretto or whiskey in place of rum for a twist on the familiar flavor profile.
- Savory Notes: Fold in a pinch of sea salt and a sprinkle of rosemary for an unexpected savory element that plays beautifully with the sweetness!
Each of these variations offers a fresh perspective on the cherished Pan de Pascua Chilean Dulce de Leche Fruitcake, allowing your baking adventure to be as unique as the memories created around the dining table!
Pan de Pascua Chilean Dulce de Leche Fruitcake Recipe FAQs
What is the best way to select ripe ingredients for my fruitcake?
Absolutely! When choosing your fruits and nuts, look for ingredients that are fragrant and free from any signs of spoilage. For raisins, avoid any packages with dark spots or a hard texture. Nuts should be fresh and crunchy—check for any rancidity by smelling them. Candied fruits should be vibrant in color and soft to the touch, ensuring they’ll add that delightful chewy texture to the cake.
How long can I store leftover Pan de Pascua Chilean Dulce de Leche Fruitcake?
You can keep your fruitcake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 1 week, making sure to wrap it tightly in plastic wrap to prevent it from drying out.
Can I freeze Pan de Pascua Chilean Dulce de Leche Fruitcake? If so, how?
Yes! Freezing is a fantastic way to extend the life of your fruitcake. To freeze, follow these steps:
- Allow the fruitcake to cool completely after baking.
- Wrap it tightly in plastic wrap, ensuring no air gets in.
- Place the wrapped cake in a heavy-duty freezer bag or airtight container.
- Label and date it, then freeze for up to 3 months.
When you’re ready to enjoy it, let it thaw in the fridge overnight before serving.
What should I do if my cake is too dense?
Very! If your cake turns out dense, it may be due to overmixing once you combined the wet and dry ingredients. Remember to mix just until combined. If it helps, I always suggest gently folding your soaked fruits and nuts in as the last step, as this helps keep the airiness in your batter. Another reason could be using flour that’s too packed down—sifting before measuring helps prevent this!
Are there any dietary considerations for this recipe, especially for allergies or pets?
Certainly! This cake contains nuts (walnuts, almonds, and peanuts), which are common allergens. Always check with your guests if they have any nut allergies before serving. It’s important to note that chocolate and dulce de leche can be harmful to pets, so keep your beloved animals away from this delectable treat. If you’re preparing this cake for a gathering, feel free to make a nut-free version by substituting the nuts with seeds like pumpkin or sunflower seeds!
Ultimate Pan de Pascua Chilean Dulce de Leche Fruitcake Delight
Ingredients
Equipment
Method
- Soak the fruits and nuts in a bowl with rum, lemon zest, and spices overnight.
- Preheat the oven to 150°C (300°F).
- Cream unsalted butter and powdered sugar until creamy and pale, about 5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Mix in Dulce de Leche until fully incorporated, about 3 minutes.
- Combine dry ingredients and gradually add to the batter, mixing on low speed for about 3 minutes.
- Fold in prepared fruits and nuts gently.
- Pour the mixture into buttered cake pans and bake for 2 hours or until a toothpick comes out clean.
- Allow cakes to cool in pans for 15 minutes, then let cool completely on a wire rack.