A family recipe, and 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, 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.
You may also be interested in the recipe: Dulce de Leche Mousse.
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Christmas Dulce de leche Cake or Chilean Fruitcake or Pan de Pascua
- 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
Description
Try this amazing Chilean Fruitcake, with Dulce de Leche on the batter.
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.
Keywords: chilean fruitcake, chilean cuisine
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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..
Gracias Amanda, ojalá les guste.
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?
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.
It says the recipe makes 4 cakes.
What size tins are you using?
6-7 inches diameter, I weighed mine 1 kilogram or 2 pounds of batter each.
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!
I’m so glad Trish, it’s our family recipe, so I feel quite proud. Happy Holidays!!!
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.
The traditional shape is round. I will go with that 6″-7″ is best.
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.
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.
yo tambien soy chilena y me gusto tu receta la voy a probar a ver como me queda graciasss
Saludos.
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.
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.