Pan de Pascua - Chilean Christmas Fruitcake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 tablespoon molasses 1 tablespoon molasses
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) candied orange peel, chopped 1/2 cup (75g) candied orange peel, chopped
• 1/2 cup (60g) walnuts or pecans, chopped 1/2 cup (60g) walnuts or pecans, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugars: 30g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the molasses.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. 6.
   Fold in the raisins, candied orange peel, and chopped walnuts or pecans.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up and prevent them from drying out in the cake.
• Candied orange peel — If you can't find candied orange peel, you can make your own by simmering orange peel in a simple syrup until translucent and then drying them.

Tips & Tricks

• For a boozy twist, you can soak the dried fruits in rum or brandy overnight before adding them to the batter.
• Dust the finished cake with powdered sugar for an elegant touch.
• Wrap the cooled Pan de Pascua tightly in plastic wrap and let it sit for a day or two to allow the flavors to meld and the cake to become even more moist.

Serving advice

Serve Pan de Pascua in thick slices as a dessert or enjoy it with a cup of tea or coffee during the festive season. It can also be a delightful addition to a holiday brunch or afternoon tea.

Presentation advice

To enhance the presentation, you can garnish the top of the cake with a sprinkle of powdered sugar, a few candied orange peel strips, or a dusting of ground cinnamon.