Back

Traditional Chilean Christmas Fruit Cake

Plan This Recipe Print

Traditional Chilean Christmas Fruit Cake

Kim
The Cook
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
Serving Day Ingredients
  • 1 cup Powdered Sugar #2
  • 1 tablespoon melt Butter
  • ⅛ teaspoons Salt
  • ½ teaspoons Vanilla Extract
  • 1 tablespoon Milk

Containers

Supplies

  • Labels
  • 1.Springform Pan, 9 Inch
  • Wax Papers
  • Plastic Wraps

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?

  1. Set eggs on counter and let come to room temperature.
  2. 2526214 Upgrade to a paid membership 19899 to unlock all instructions 21934
  3. 8758246 Upgrade to a paid membership 30698 to unlock all instructions 67366
  4. 422308 Upgrade to a paid membership 29354 to unlock all instructions 1894
  5. 4042337 Upgrade to a paid membership 50283 to unlock all instructions 22102
  6. 3203889 Upgrade to a paid membership 79590 to unlock all instructions 31567
  7. 4385012 Upgrade to a paid membership 24322 to unlock all instructions 66638
  8. 6678291 Upgrade to a paid membership 70301 to unlock all instructions 60024
  9. 9901172 Upgrade to a paid membership 24769 to unlock all instructions 92165
  10. 248592 Upgrade to a paid membership 68741 to unlock all instructions 13623
  11. 3640981 Upgrade to a paid membership 67329 to unlock all instructions 84547
  12. 5458944 Upgrade to a paid membership 62342 to unlock all instructions 33387

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.

  1. Thaw: Countertop
  2. 9959101 Upgrade to a paid membership 61312 to unlock all instructions 29661
  3. 6136400 Upgrade to a paid membership 88223 to unlock all instructions 59432
  4. 1994109 Upgrade to a paid membership 52032 to unlock all instructions 60859

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.

  1. Set eggs on counter and let come to room temperature.
  2. Cream butter with the sugars until smooth and creamy.
  3. Add eggs one at a time until well blended.
  4. Sift the dry ingredients together. Stir the fruit zests into the dry ingredients and set aside.
  5. Whisk the coffee, brandy, evaporated milk, anise flavoring, vanilla, and vinegar together and set aside.
  6. Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well.
  7. Fold in the nuts and the dried fruit.
  8. Line the bottom of a 9-inch springform pan with a circle of wax paper. Spread the batter evenly into the pan.
  9. 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.
  10. 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.
  11. Let cake cool 15 minutes in the pan on a rack.
  12. Meanwhile, sift powdered sugar for icing into a bowl. Stir in remaining ingredients until you reach desired consistency.
  13. 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