A family recipe, and 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 to this Chilean fruitcake is the addition of dulce de leche to the batter, making a cake mellow and addictive.
If you know some Spanish, you will notice that this recipe is known as Easter bread, 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 also Pascua de Resurrección.
Don’t get lost in the name; this fruitcake will make you fall in love.
How to store a Dulce de leche Fruitcake?
It is better to do it a week before eating it and store it in a plastic bag once it is cold. This way, it improves its flavor. And it must rest for at least a full day before cutting it to prevent the crumb from falling apart.
How do I ensure that my Dulce de leche Fruitcake does not crumble?
It would help if you cut the Fruitcake with a serrated knife. That avoids a lot of crumbs. You can even use an electric knife.
My Dulce de Leche Fruitcake was dry or hard: what could it be?
There are two common causes: one that has been overcooked, the oven must be at a medium-low temperature and bake with patience so that it does not remain raw in the middle and overcooked on the borders. Ideal to have an oven thermometer.
The other reason is overmixing: once you add the flour, you should only mix until incorporated, and it is better to combine the nuts and fruit by hand for the same reason. If you mix too much, the flour develops gluten, and the bread becomes hard.
What can I serve to complement the Fruitcake?
Cola de Mono, of course, is Chile’s version of eggnog, but with coffee and no eggs.
Other variations of the Chilean Fruitcake:
Chilean Pan de Pascua with molasses or Chancaca
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Pan de Pascua Chilean Dulce de leche Fruitcake
Try this amazing Chilean Fruitcake, with Dulce de Leche on the batter.
- Total Time: 3 hours
- Yield: 4 cakes (12 portions each)
Ingredients
- 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
- 1/2 teaspoon salt
Instructions
- The day before. Soak raisins, walnuts, peanuts, almonds, candied fruit in rum with lemon zest and spices. Stir well. Cover with plastic wrap and let sit overnight.
- Preheat the oven to 150C o 300F.
- Beat the butter and sugar with a mixer until creamy and pale the next day, 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 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.
- 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.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Sweets
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 366
- Sugar: 23.2 g
- Sodium: 50.5 mg
- Fat: 18.7 g
- Saturated Fat: 6.9 g
- Carbohydrates: 44 g
- Fiber: 2.6 g
- Protein: 7.1 g
Keywords: chilean fruitcake, chilean cuisine
Would u pls put the measurements in cups It will b a lot easier. !! Thank u so so much!!!
Hi Gloria, I use cups on many recipes, but I stay with weight measurements for some specific sweet ones where precision is important.
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
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.
yo tambien soy chilena y me gusto tu receta la voy a probar a ver como me queda graciasss
Saludos.
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
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.
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
Hopefully, you enjoy it a lot. Hugs.
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.
This is my family recipe, I’m from Rancagua. I grew up eating it and is delicious.
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
No, the Dulce de Leche is added to the dough. Step 4.