The most traditional recipe for fruitcake in Chile.
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1/2 cup whole almonds
- 1/2 cup roasted peanuts, unsalted
- 1 cup candied fruit (can be omitted)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- the zest of a lemon
- 2 tablespoons rum, pisco or brandy
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 eggs
- 1 cup mild or full flavor molasses or Chancaca (225 grams diluted in 1 cup of water)
- 3 cups of all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- The night before, mix the nuts with the candied fruit, spices, lemon zest, and rum. Stir well and cover with a cloth or plastic kitchen.
- Preheat the oven to 180C or 350F.
- Prepare an 8″ baking pan, cover the bottom with a circle of parchment paper, and grease all sides with butter.
- In a large bowl, beat the oil, sugar, molasses, or Chancaca until incorporated. Add the eggs one by one, beating 30 seconds or until mixed.
- Add the flour, baking powder, and salt. Mix thoroughly.
- Add the nuts and fruit and incorporate them with a spatula. Transfer into the pan and smooth the surface.
- If you want the Pan de Pascua to protrude from the pan fill it 3/4 of the way. If you want it flush with the edge of the pan, fill the pan 2/3 of the way with the dough (this is recommended if you plan to glaze it).
- Bake for 1 hour to 1 hour and a half or until a stick inserted in the center comes out clean.
- Let cool and wrap in plastic.
For the glaze
- 2 cups of powdered sugar
- 3 tablespoons milk
- a few drops of lemon juice
Mix well until you get a bright and thick glaze with glue-like consistency. Cover the bread and decorate with almonds or candied maraschinos. Let dry thoroughly before packing, about 2-3 days. How long it takes for the glaze to dry completely will depend on the environmental humidity.
Keywords: chilean fruitcake, chilean pan de pascua