This is a family recipe an as such for me there is no better than this, Christmas is not Christmas without eating this cake. The main Chilean thing is the addition of dulce de leche to the batter, this make for a cake mellow and addictive.
If you know some Spanish you will notice that this recipe is know as Easter bread… really I don’t have an explanation, but in Chile: Christmas is Pascua, Santa Claus is El viejo Pascuero and so on…. In case you are wondering Easter is Pascua also, but Pascua de Resurrección.
But don’t get lost on the name, this is a fruitcake that will change you for the better.
Makes 4 cakes of about 1 Kg each
- 250 grams of raisins
- 250 grams of walnuts
- 250 grams of almonds
- 250 grams of unsalted roasted peanuts
- 500 grams of candied fruit chopped, optional, you may cut the fruit finely on the food processor whether or replace with candied orange
- 1 teaspoon ground cinnamon,
- 1 teaspoon ground nutmeg
- 1 teaspoon powdered cloves
- zest of 1 lemon
- 3 tablespoons rum
- 500 grams unsalted butter at room temperature
- 500 grams of powdered sugar
- 6 eggs at room temperature
- 500 grams of Dulce de Leche (I used la Lechera cans)
- 1 kilo or 1000 grams of all purpose flour sifted
- 3 teaspoons baking powder sifted
- ½ teaspoon salt
- The day before, soak raisins, walnuts, peanuts, almonds and candied fruit in rum with lemon zest and spices. Stir well. Cover with plastic wrap and let sit overnight.
- Preheat the oven at 150C o 300F.
- The next day, beat the butter and sugar with a mixer until creamy and pale, about 5 minutes. Add the eggs one at a time mixing until well incorporated, beating 1 minute after each egg.
- Add the Dulce de Leche and beat until incorporated, about 3 minutes. Then add the flour with the baking powder and salt (sifted together), while beating at low speed until well blended, about 3 minutes, finally add by hand with a wooden spoon or spatula the soaked fruits and nuts, mix well, I divide the dough in half to make it easier.
- Pour into buttered cake pans (7′ or 8′). Bake at 150C or 300F for 2 hours or until golden brown and a stick comes out without crumbs. Let stand 15 minutes in the pan and un mold, allow to cool completely before cutting. Store in plastic bags for 2 weeks.