Menu

Traditional Chilean Christmas Fruit Cake

<p>Sweet, nutty and flecked with raisins and dried cherries this Traditional Chilean Christmas Fruit Cake makes a deliciously festive addition to any holiday feast.</p>
8 Servings Recipe By

Ingredients

  • 4 individual Egg
  • 1 cup soften Butter
  • 1/3 cups Light Brown Sugar
  • 1/2 cups Sugar
  • 3 cups Flour, All-Purpose
  • 1 teaspoon Baking Soda
  • 1 tablespoon Cinnamon
  • 1/2 teaspoons Cloves, Ground
  • 1/2 teaspoons Nutmeg
  • 3/4 teaspoons Salt
  • 2 tablespoons zest Lemon
  • 2 tablespoons zest Orange
  • 1 tablespoon Coffee, Brewed
  • 1/2 cups Brandy
  • 1/2 cups Evaporated Milk
  • 1 teaspoon Anise Extract
  • 1 tablespoon Vinegar
  • 1/2 cups dice Cherries, Dried
  • 1/2 cups dice Raisins, Golden
  • 1/2 cups dice Raisins
  • 1 cup chop Pecans
  • 1/4 cups Powdered Sugar #1

Serving Day Ingredients

  • 1 cup Powdered Sugar #2
  • 1 tablespoon melt Butter
  • 1/8 teaspoons Salt
  • 1/2 teaspoons Vanilla Extract
  • 1 tablespoon Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of cake
  • 898 Calories
  • 41g Total Fat
  • 18g Sat Fat
  • 1g Trans Fat
  • 182mg Cholesterol
  • 429mg Sodium
  • 114g Total Carb
  • 5g Fiber
  • 66g Total Sugars (Includes 41g Added Sugars)
  • 13g Protein
  • 38 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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. Allow cake to cool.
  12. Wrap in plastic, label and freeze.

Make From Frozen Serving Day Directions

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. Warm cake in a 300 degree oven for 8-10 minutes.
  3. To prepare icing, sift powdered sugar for icing into a bowl. Stir in remaining ingredients until you reach desired consistency.
  4. Drizzle the cake with icing.

© 2024