Traditional Chilean Christmas Fruit Cake
8
Servings
27
Ingredients
0
Comments
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.
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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
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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.