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Chilean Fruitcake

Posted by Fernanda Catalan on
Chilean Fruitcake

This Chilean Christmas fruitcake, or Pan de Pascua, is a must have during the holidays in Chile. This dish is often eaten with coffee while opening Christmas presents. It's a sweet and nutty cake and is more closely related to the American banana bread than the overly dense fruit cake we may be used to.

Chilean fruitcake is laced with fragrant spices, candied fruits, and sliced nuts. These flavor combos are the pinnacle of a Christmas morning breakfast, wherever you are in the world. Typically, this recipe is made with strictly butter, but we decided to use half olive oil and half butter to this recipe. This way, it keeps the richness from the butter. Plus, the earthy flavor of the Robust O-live olive oil pairs really well with this spiced cake.


1 cup mixed candied fruit
1 cup raisins
1/2 cup sliced almonds
1/2 cup chopped walnuts
1 tsp orange zest
3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp ground anise seeds
1 tsp clove
1 stick of butter
1/2 cup olive oil
1/3 cup sugar
1/2 cup packed brown sugar
5 large eggs
1 can evaporated milk
2 tsp powdered sugar


1. Preheat oven to 300F

2. Grease a 9-inch springform pan and line with a circle of parchment paper

3. Combine the candied fruit, raisins, nuts, and orange zest and set aside

4. Combine the flour, baking powder, salt, anise, cinnamon, and clove in a bowl

5. Cream together the butter, olive oil and sugars

6. Add 4 eggs, 1 at a time

7. Gradually mix in flour mixture and evaporated milk, alternating

8. Stir in fruit mixture and spoon into greased pan

9. Bake for 45 minutes

10. Remove cake from oven

11. Beat 1 egg and powdered sugar and brush on top of the cake

12. Bake for another 40 - 50 minutes

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