- 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
- 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
- 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