Chilean Christmas Fruitcake
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.
- 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, Reviews, Nutrition
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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To us, this tasted like American fruitcake. I didn't think anything made it stand out, though.
My kids loved it.
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.
I have been looking for a recipe for fruitcake that wasn't harsh. I am looking forward to trying this one. It sounds good.
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!
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.
Serving Size: 1/16 of Recipe
Servings Per Recipe: 16
- Amount Per Serving
- 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.