Pan de Pascua was initially made with yeast and marzipan. Then walnuts, almonds, and dried fruits were also added to the recipe to remember the place where Jesus was born, where these fruits are abundant. When the recipe arrived to Chile, the so-called Creole Christmas bread was developed, which changed the dried fruits for candied fruits, and the cake also changed to a darker color.
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- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup butter
- 1¼ cup granulated white sugar
- 3 eggs
- 3½ oz. raisins
- 3½ oz. chopped nuts
- 7 oz. candied fruits
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅓ cup cognac
- 1½ cup milk
Preheat the oven to 400 F.
Stir the butter and the sugar together. Add the eggs one by one. Add the dry ingredients (flour, baking powder, cinnamon, cloves), alternating with the milk and cognac, uniting the ingredients very gently. Add the candied fruits, raisins, and the nuts (being previously rolled in flour).
Pour the mixture into an 8-inch round cake mold, ideally a tall one, just like those used for Panettone, previously buttered and sprinkled with flour.
Bake for 50 to 60 minutes. Check the center to verify if it's properly baked, before removing from the oven.