Chilean Christmas Fruitcake

Chilean Christmas Fruitcake
Makes:
16
servings
Prep Time:
25
minutes
Total Time:
240
minutes
based on 9 reviews
6

Dietary Considerations:

Vegetarian
Chilean Christmas Fruitcake is a special Christmas dessert popular throughout Chile. This sweet cakelike bread is laced with nuts, spices and candied fruit. It is traditionally eaten while presents are opened on Christmas day. Argentines enjoy a similar Christmas bread called pan dulce.

In this recipe:

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Ingredients:

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1 teaspoon orange zest
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon anise seeds
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 5 large eggs, divided
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 teaspoons powdered sugar

Directions:

PREHEAT oven to 300° F. Grease 9-inch springform pan. Line bottom with 9-inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in medium bowl; set aside.

COMBINE flour, baking powder, salt, cinnamon, anise seeds and cloves in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy, about 1 minute. Add four eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Stir in candied fruit mixture. Spoon into prepared springform pan.

BAKE for 45 minutes. Remove cake from oven. Beat remaining egg in small bowl. Brush top of cake with beaten egg and sprinkle with powdered sugar.

BAKE for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean. Cover cake with foil if it starts to brown too quickly. Cool cake completely in pan on wire rack. Run knife around edge of cake; remove side of springform cake. Turn cake over onto a plate; remove wax paper. Store cake tightly wrapped in plastic wrap in refrigerator for 1 day before slicing. Store refrigerated for up to 7 days.


Reviews:

Review This Recipe

Fruit Cake Fan!

 Star(s)

Jan Wilkins from BLYTHEVILLE, AR

I ACTUALLY LIKE FRUIT CAKE! Each year I try to do a different one. This one is great...even those who profess not to like fruit cake said it was good....of course, could have been not to hurt my feelings...I thought it was Very, Very Good!

Read More Reviews

Review This Recipe
  •  Star(s)

    American fruitcake

    FM B from Knoxville, TN

    To us, this tasted like American fruitcake. I didn't think anything made it stand out, though.

  •  Star(s)

    My kids loved it.

    keren lobos from Winter Park, FL

    My husband is from Chile and my kids won't eat fruit cake. But when I made it and told them that it was a cake from Chile, they tried it and really loved it.

  •  Star(s)

    Thanks

    patricia bingamon from CASSTOWN, OH

    I have been looking for a recipe for fruitcake that wasn't harsh. I am looking forward to trying this one. It sounds good.

  •  Star(s)

    Chilean Fruitcake

    Priscilla-Jane Raykoske from WALLINGFORD, VT

    Fruitcake! It's not just for Christmas anymore! This cake is so good that I'd serve it anytime. It's tasty, moist, and not difficult to put together. A big "thumbs up" in our house!

  •  Star(s)

    Actually Delicious

    JULIE BERNHARDT from FLORISSANT, MO

    I have tried several fruitcake recipes and this one is a snap to make and is quite delicious. I will definitely keep this recipe for further use.

  •  Star(s)

    chilean fruitcake

    sharon wilson from TROY, NY

    this was so easy and great with a cup of tea. I added some freshly ground nutmeg as well....YUMMY!!!!

  •  Star(s)

    Mmmm good!!!

    SHIRLEY CASEBOLT from COMFORT, TX

    I make this recipe each year for the family only I use dried fruit, chopped fine, instead of the candied fruit... Everyone loves it and it is better for you.

  •  Star(s)

    GOOD

    Crystal Watkins from LA PORTE, TX

    I tried this recipe and it is wonderful!!!

  •  Star(s)

    Fruit Cake Fan!

    Jan Wilkins from BLYTHEVILLE, AR

    I ACTUALLY LIKE FRUIT CAKE! Each year I try to do a different one. This one is great...even those who profess not to like fruit cake said it was good....of course, could have been not to hurt my feelings...I thought it was Very, Very Good!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 400
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 9g (46% of DV)
  • Cholesterol: 105mg (34% of DV)
  • Sodium: 230mg (9% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 25g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chilean Christmas Fruitcake

Ingredients

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1 teaspoon orange zest
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon anise seeds
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 5 large eggs, divided
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 teaspoons powdered sugar

 

Directions

PREHEAT oven to 300° F. Grease 9-inch springform pan. Line bottom with 9-inch circle of wax paper. Grease top of wax paper. Combine candied fruit, raisins, nuts and orange zest in medium bowl; set aside.

COMBINE flour, baking powder, salt, cinnamon, anise seeds and cloves in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy, about 1 minute. Add four eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Stir in candied fruit mixture. Spoon into prepared springform pan.

BAKE for 45 minutes. Remove cake from oven. Beat remaining egg in small bowl. Brush top of cake with beaten egg and sprinkle with powdered sugar.

BAKE for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean. Cover cake with foil if it starts to brown too quickly. Cool cake completely in pan on wire rack. Run knife around edge of cake; remove side of springform cake. Turn cake over onto a plate; remove wax paper. Store cake tightly wrapped in plastic wrap in refrigerator for 1 day before slicing. Store refrigerated for up to 7 days.

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