Chilean Christmas Fruitcake
Chilean Christmas Fruitcake
Chilean Christmas Fruitcake
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 25 min
Cook 1 hr 35 min
Total 2 hr
Prep 25 min
Cook 1 hr 35 min

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.

The Chilean Christmas Fruitcake offers a deliciously festive treat that embodies the spirit of the holiday season. Made by incorporating the rich and creamy NESTLÉ® CARNATION® Evaporated Milk, this dessert gives off a warm and comforting aroma, elevating your Christmas celebrations to new heights. With every slice, you'll be delighted by the taste of mixed nuts and candied fruits intertwined with mouth-watering spices, making it a crowd-pleasing addition to your holiday table.

Perfect for those winter gatherings, this intermediate-level recipe is a satisfying way to add some international flair to your dessert repertoire. Whether enjoyed with a steaming cup of hot cocoa or as a sweet finish to your Christmas dinner, the Chilean Christmas Fruitcake is sure to impress.

Ingredients
Key Ingredient
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
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Directions
Cook Mode
Keep screen awake
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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