Chilean Christmas Fruitcake

Chilean Christmas Fruitcake

In this recipe:

based on 9 reviews
This Looks YUMMY!
25 min.
240 min.
16 servings

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
Store Locator »
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.

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.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


American fruitcake

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

- FM B from Knoxville, TN

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.

- keren lobos from Winter Park, FL


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

- patricia bingamon from CASSTOWN, OH

Chilean Fruitcake

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!

- Priscilla-Jane Raykoske from WALLINGFORD, VT

Actually Delicious

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.


See More Reviews

Nutrition Facts

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.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.