• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Houston Gardening
  • Español
  •         
  •           

Dulce de leche Fruitcake

November 10, 2017 by Pilar Hernandez 26 Comments

Versión en español

Christmas Dulce de leche Cake or Chilean Fruitcake or Pan de PascuaA family recipe an as such for me there is no better than this Christmas Dulce de leche fruitcake or Pan de Pascua. Christmas is not Christmas without eating this fruitcake.

The secret Chilean thing is the addition of dulce de leche to the batter; this makes for a cake mellow and addictive.

If you know some Spanish you will notice that this recipe is known as Easter bread, really I don’t have an explanation, but in Chile: Christmas is called Pascua, Santa Claus is El Viejo Pascuero and so on… In case you are wondering Easter is Pascua also, but Pascua de Resurrección.
Don’t get lost in the name; this is a fruitcake that will change you for the better.
Christmas Dulce de leche Cake or Chilean Pan de Pascua or fruitcake

You may also be interested in the recipe: Mashed white beans.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Christmas Dulce de leche Cake or Chilean Fruitcake or Pan de Pascua

Christmas Dulce de leche Cake or Chilean Fruitcake or Pan de Pascua

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 4 cakes (12 portions each) 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean
Print Recipe
Pin Recipe

Description

Try this amazing Chilean Fruitcake, with Dulce de Leche on the batter.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Preheat the oven to 150C o 300F.
  3. 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.
  4. 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 mixing 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.
  5. 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 unmold, allow to cool completely before cutting. Store in plastic bags for two weeks.

Keywords: chilean fruitcake, chilean cuisine

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Pan de Pascua Christmas Dulce de leche Cake or Chilean Fruitcake or Pan de Pascua

Dulce de Leche Fruitcake

Pin142
Share
Tweet
142 Shares

Filed Under: Cakes & Bakes, Chilean Cakes & Bakes, Chilean recipes, Sweet bread, Sweet treats

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Amanda says

    December 11, 2015 at 11:11 pm

    Vamos hacer el Pan de Pascua con tu maravillosa receta y ya te contamos que tal ya?
    un millon de gracias por tu lindas explicaciones para la receta..

    Reply
    • Pilar Hernandez says

      December 12, 2015 at 9:49 am

      Gracias Amanda, ojalá les guste.

      Reply
  2. Leni nazare says

    December 14, 2015 at 7:01 am

    Hi Pilar. thanks for this recipe!. It looks amazing! We have Chilean company coming for Christmas so I’m planning to make this cake.

    I have a question. I don’t understand how 3 tablespoons of rum is enough to soak all the fruit and nuts. Could I use more rum and drain the leftover rum after soaking?

    Reply
    • Pilar Hernandez says

      December 14, 2015 at 9:53 am

      This is one of the differences in between Chilean fruitcake and others… you are not suppose to taste the rum at all. I recommend you follow the recipe.

      Reply
  3. Snez says

    December 21, 2016 at 5:39 pm

    It says the recipe makes 4 cakes.
    What size tins are you using?

    Reply
    • Pilar Hernandez says

      December 22, 2016 at 7:15 am

      6-7 inches diameter, I weighed mine 1 kilogram or 2 pounds of batter each.

      Reply
  4. Trish says

    December 7, 2017 at 1:57 pm

    This was the most delicious pan de pascua I’ve ever eaten! It smelled divine while baking! I’ve never attempted to make it before, but my Chilean husband loves it, and trying to buy substitutes never pleased him. It does take a bit of work, but the results were outstanding! It is moist, not hard and heavy like most fruit cakes. I am so thankful to have this recepie!

    Reply
    • Pilar Hernandez says

      December 8, 2017 at 9:39 am

      I’m so glad Trish, it’s our family recipe, so I feel quite proud. Happy Holidays!!!

      Reply
  5. Lisa Peirano says

    December 11, 2017 at 11:31 pm

    Did you use a round cake tin or a loaf shaped tin? I don’t want to end up with 4 cakes as I’d never eat them all so was thinking about quartering the recipe but want to make sure I use the right shaped tin.

    Reply
    • Pilar Hernandez says

      December 12, 2017 at 9:02 am

      The traditional shape is round. I will go with that 6″-7″ is best.

      Reply
  6. Caroline says

    November 22, 2018 at 6:25 pm

    Hi this looks delicious just one question do i add dulce de leche on top after its done? in your last picture it looks like the pan has some frosting on top

    Reply
    • Pilar Hernandez says

      November 23, 2018 at 9:11 am

      No, the Dulce de Leche is added to the dough. Step 4.

      Reply
  7. Mimi says

    December 6, 2018 at 7:58 pm

    Wow this looks delicious am totally making this…it seems like a lot of flour since we don’t use grams here am trying to convert to cups and it’s like 5 cups I think

    Reply
    • Pilar Hernandez says

      December 7, 2018 at 7:58 am

      Is a big recipe, make 4 kg of batter. 1000 grams is 9 cups of flour. Ask Google for the conversion or look here https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
      Good luck.

      Reply
      • Caroline says

        December 7, 2018 at 9:14 pm

        I Just put it in the oven now !! I should have read your advise In splitting the dough in half when adding the nuts it was super hard but for next time I’ll do that can’t wait to eat it with some coffee

        Reply
        • Pilar Hernandez says

          December 8, 2018 at 8:14 am

          Hopefully, you enjoy it a lot. Hugs.

          Reply
          • Ingrid says

            December 17, 2018 at 7:47 am

            Hi Pilar,
            I am Chilean, and have made pan de pascua for years, but have never known pan de pascua to have dulce de leche. or lemon zest as part of the ingredients.

          • Pilar Hernandez says

            December 17, 2018 at 7:54 am

            This is my family recipe, I’m from Rancagua. I grew up eating it and is delicious.

  8. nancy says

    December 29, 2018 at 5:50 pm

    yo tambien soy chilena y me gusto tu receta la voy a probar a ver como me queda graciasss

    Reply
    • Pilar Hernandez says

      December 30, 2018 at 9:54 am

      Saludos.

      Reply
  9. ange says

    December 16, 2019 at 9:39 pm

    Your recipe is delicious, thank you! One question: how to you keep the pan moist? Every time I make it, the next day it is hard. I know it is meant to be hard on the outside and softer in the inside. I have had from my Tia’s and theirs is always a lot more soft.

    Thank you – feliz navidad

    Reply
    • Pilar Hernandez says

      December 17, 2019 at 2:10 pm

      First and very important, do not over-bake. And as soon as it is cold wrap it on plastic, my grandmother just put it inside plastic bags (at least two).
      I’m so glad you like it. Welcome to the blog.

      Reply
  10. Gloria says

    December 12, 2020 at 6:47 pm

    Would u pls put the measurements in cups It will b a lot easier. !! Thank u so so much!!!

    Reply
    • Pilar Hernandez says

      December 13, 2020 at 1:55 pm

      Hi Gloria, I use cups on many recipes, but I stay with weight measurements for some specific sweet ones where precision is important.

      Reply

Footer

Search

Copyright © 2021 Pilar's Chilean Food & Garden