Recipe

Chilean Christmas Fruitcake

4.2 9 Recipe Reviews | Rate this Recipe | 47 Saves
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.

25 mins. to Prepare

95 mins. Cooking Time

120 mins. Standing Time cooling

240 mins. Total

Servings: 16 servings

Difficulty: Intermediate

Ingredients

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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.
Amount Per Serving
Servings: 16 servings
Calories400
Calories from Fat170
%Daily Value*
Total Fat 19g29%
Saturated Fat 9g46%
Cholesterol 105mg34%
Sodium 230mg9%
Carbohydrates 52g17%
Dietary Fiber 2g9%
Sugars 25g
Protein 7g
Vitamin A8%
Vitamin C2%
Calcium10%
Iron10%
* Percent Daily Values are based on a 2,000 calorie diet.
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To us, this tasted like American fruitcake. I didn't think anything made it stand out, though.

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.

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

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.

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