Pan De Pascua Chileno Recipes

CHILEAN HOLIDAY FRUITCAKE: PAN DE PASCUA RECIPE

Steps:

• Preheat the oven to 350 F.
• Cream butter with the sugars until smooth and creamy.
• Add eggs one at a time until well blended.
• Sift the dry ingredients together. Stir the fruit zests into the dry ingredients.
• Whisk the coffee, brandy or rum, evaporated milk, anise flavoring, vanilla, and vinegar together.
• Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well.
• Fold in the nuts and the dried fruit.
• Line the bottom of a 9-inch springform pan with a circle of waxed paper.
• Spread the batter evenly into the pan.
• Bake the cake for 45 minutes. Without removing the cake from the oven, carefully sprinkle some sifted powdered sugar over the top of the cake, then bake the cake for 15 minutes more.
• Check cake for doneness: a wooden skewer inserted into the middle of the cake should come out clean. If the cake is not yet done, return it to the oven and check it again every 5 or 10 minutes until done.
• Let cake cool 15 minutes in the pan on a rack.
• Gather the ingredients.
• While the cake is cooling, make the icing. Sift 1 cup confectioner's sugar into a bowl. Add melted butter, a pinch of salt, and 1/2 teaspoon vanilla. Stir in 1 to 2 tablespoons milk or more to reach desired consistency.
• Remove cake from pan, and drizzle top with icing.

PAN DE PASCUA CHILENO

Steps:

• Whisk the butter well, then add the sugar and eggs and continue beating until it is a very creamy.
• Add cinammon, nutmeg, cognac, vinegar, lemonzest , flour, baking powder, coffee, almonds and nuts, stirring gently.
• Bake at 180°C for about half an hour.
• To decorate, you can cover this bread with icing and nuts or what you prefer.