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Pan de Pascua
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Brief Description
The name of this Christmas cake can be confusing to English speakers, but the word Pascua refers to both Easter and Christmas in Spanish. Pan de Pascua is thought to have evolved from two other holiday breads, German stollen, and Italian panettone. It's a rich, dense spice cake, flavored with rum (or pisco) and filled with dried fruits and nuts. Serve Pan de Pascua with the spiced alcoholic coffee concoction called cola de mono (tail of a monkey), another Chilean holiday tradition. I can eat this bread during all year!
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Main Ingredient
Flour, Sugar, Candied Fruit
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Category: Cakes
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Cuisine: Spanish
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Prep Time: 60 min(s)
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Cook Time: 120 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: SoCosRecipeBook
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Posted On: Dec 01, 2021
Number of Servings:
Ingredients:
- 1000 grams - All-purpose flour sifted
- 500 grams - unsalted butter at room temperature
- 500 grams - powdered sugar
- 500 grams - Dulce de Leche I used la Lechera cans
- 500 grams - candied fruit chopped optional, you may cut the fruit finely on the food processor whether or replace with candied orange.
- 250 grams - raisins
- 250 grams - walnuts
- 250 grams - almonds
- 250 grams - unsalted roasted peanuts
- 6 - eggs
- 3 tablespoons - rum
- 3 teaspoons - baking powder sifted
- 1 teaspoons - cinnamon
- 1 teaspoons - nutmeg
- 1 teaspoons - powdered cloves
- 1/2 teaspoons - salt
- - zest of 1 lemon
Directions:
1. The day before. Soak raisins, walnuts, peanuts, almonds, candied fruit in rum with lemon zest and spices. Stir well. Cover with plastic wrap and let sit overnight.
2. Preheat the oven to 150C o 300F.
3. Beat the butter and sugar with a mixer until creamy and pale the next day, about 5 minutes. Add the eggs one at a time, mixing until well incorporated, beating 1 minute after each egg.
4. Add the Dulce de Leche and beat until incorporated, about 3 minutes.
5. Then add the flour with the baking powder and salt (sifted together) while mixing at low speed until well blended, about 3 minutes.
6.Finally, add by hand with a wooden spoon or spatula the soaked fruits and nuts, mix well, I divide the dough in half to make it easier.
7. Pour into buttered cake pans (7′ or 8′).
8. Bake at 150C or 300F for 2 hours or until golden brown and a stick comes out without crumbs. Let stand 15 minutes in the pan and unmold, allow to cool completely before cutting. Store in plastic bags for two weeks.
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