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