The holidays are a wonderful time to make delicious food and share them with friends and family. Through the years, I have celebrated with great friends and learned a lot about food in different Latin countries. This recipe is inspired by a wonderful holiday-food-share event at a previous job some years ago.
Pan de pascua is a Chilean cake traditionally eaten around the holidays. It is a sweet, spongy cake made with spices, candied fruit, raisins, and nuts such as almonds and walnuts. The cake is similar to the Italian Panettone. Some like to add a little rum to the dough. In this recipe, we soak the candied fruit in rum instead. I also added dried cranberries for an added taste of the season.
This is the perfect cake to have with a nice cup of hot chocolate on a cold holiday morning.
- 1/2 cup candied fruit
- 1/2 cup rum
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup of butter (2 sticks)
- 1/2 cup brown sugar
- 3 eggs, divided
- 1 teaspoon vanilla
- 1 cup milk
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 tablespoon lemon zest
- Soak the candied fruit in the rum, cover, and reserve for about 3 hours.
- Preheat the oven to 350°F. Butter and flour a Bundt cake baking pan and set aside.
- In a medium bowl, combine flour, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, using a hand mixer, mix the butter and sugar until smooth. Add the egg yolks and vanilla, and mix until well combined. Add the flour mixture and the milk intermittently, mixing until all is combined.
- Strain the candied fruit and add to the dough. Add the almonds, walnuts, raisins, dried cranberries, and lemon zest. Combine using a spatula.
- In a small bowl, beat the egg whites until light and fluffy. Fold the egg whites into the dough using a spatula.
- Transfer the dough to the baking pan and bake for about 50 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and let cool for about 15 minutes. Transfer to a wire rack and let rest for an additional 15 minutes.
- Cake keeps well for up to a week in the refrigerator, wrapped in plastic.
- Desserts, Cake
- South American
- 8 to 10 servings
- Cook Time
- 55 minutes