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Pan de Pascua Chilean Dulce de leche Fruitcake

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

  • Total Time: 3 hours
  • Yield: 4 cakes (12 portions each)


  • 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


  1. 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.
    Fruitcake fruits
  2. Preheat the oven to 150C or 300F.
  3. 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.
  4. Add the Dulce de Leche and beat until incorporated about 3 minutes.Butter, and dulce de leche creamed
  5. Then add the flour with the baking powder and salt (sifted together) while mixing at low speed until well blended, about 3 minutes.Fruitcake dough
  6. Finally, add the soaked fruits and nuts by hand with a wooden spoon or spatula, mix well, and divide the dough in half to make it easier.
    Fruitcake added fruits
  7. Pour into buttered cake pans (7′ or 8′).
    Raw fruitcake batter in the pan
  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.
    Chilean Dulce de Leche Fruitcake
  • Author: Pilar Hernandez
  • 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