Sweet, nutty and flecked with raisins and dried cherries this Traditional Chilean Christmas Fruit Cake makes a deliciously festive addition to any holiday feast.
8
Servings
27
Ingredients
0
Comments
Ingredients
- 4 individual Egg
- 1 cup soften Butter
- ⅓ cups Light Brown Sugar
- ½ cups Sugar
- 3 cups Flour, All-Purpose
- 1 teaspoon Baking Soda
- 1 tablespoon Cinnamon
- ½ teaspoons Cloves, Ground
- ½ teaspoons Nutmeg
- ¾ teaspoons Salt
- 2 tablespoons zest Lemon
- 2 tablespoons zest Orange
- 1 tablespoon Coffee, Brewed
- ½ cups Brandy
- ½ cups Evaporated Milk
- 1 teaspoon Anise Extract
- 1 tablespoon Vinegar
- ½ cups dice Cherries, Dried
- ½ cups dice Raisins, Golden
- ½ cups dice Raisins
- 1 cup chop Pecans
- ¼ cups Powdered Sugar #1
- 1 cup Powdered Sugar #2
- 1 tablespoon melt Butter
- ⅛ teaspoons Salt
- ½ teaspoons Vanilla Extract
- 1 tablespoon Milk
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Set eggs on counter and let come to room temperature.
- 9675792 Upgrade to a paid membership 73916 to unlock all instructions 5213
- 9496049 Upgrade to a paid membership 98798 to unlock all instructions 88910
- 8231470 Upgrade to a paid membership 41407 to unlock all instructions 89324
- 1877782 Upgrade to a paid membership 47323 to unlock all instructions 60034
- 8865957 Upgrade to a paid membership 3739 to unlock all instructions 13700
- 9289446 Upgrade to a paid membership 41802 to unlock all instructions 83840
- 4698453 Upgrade to a paid membership 39915 to unlock all instructions 57742
- 7475382 Upgrade to a paid membership 89520 to unlock all instructions 43649
- 9008360 Upgrade to a paid membership 32459 to unlock all instructions 86332
- 3331605 Upgrade to a paid membership 5686 to unlock all instructions 98766
- 2851101 Upgrade to a paid membership 53166 to unlock all instructions 20418
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- 5333414 Upgrade to a paid membership 48417 to unlock all instructions 17761
- 6458256 Upgrade to a paid membership 51554 to unlock all instructions 45129
- 4095901 Upgrade to a paid membership 79488 to unlock all instructions 13042
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Set eggs on counter and let come to room temperature.
- 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 and set aside.
- Whisk the coffee, brandy, evaporated milk, anise flavoring, vanilla, and vinegar together and set aside.
- 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 wax paper. Spread the batter evenly into the pan.
- Bake cake at 350 for 45 minutes. Without removing the cake from the oven, carefully sprinkle some sifted powdered sugar over the top of the cake, then bake 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.
- Meanwhile, sift powdered sugar for icing into a bowl. Stir in remaining ingredients until you reach desired consistency.
- Drizzle the cake with icing.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of cake Amount Per Serving
- Calories
- 898
- Total Fat
- 41g
- Saturated Fat
- 18g
- Trans Fat
- 1g
- Cholesterol
- 182mg
- Sodium
- 429mg
- Total Carbohydrates
- 114g
- Fiber
- 5g
- Sugar
- 66g
- Protein
- 13g
- WW Freestyle
- 38