Tuesday, January 8, 2013

Recipes: Pan de Pascua

The features of the Pan de Pascua evoke both German and Italian cuisines, as a reflection of those two big communities through Chilean history.  Enjoy!


1 cup butter, softened
1/3 cup light brown sugar
1/2 cup sugar
4 eggs, at room temperature
3 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 teaspoons
Zest of one orange
Zest of one lemon
1 tablespoon strong brewed coffee
1/2 cup pisco
1/2 cup evaporated milk
2 tablespoons anise flavor liqueur
1 tablespoon vinegar
1 cup nuts, finely chopped
1/2 cup dried cherries, finely chopped
1/2 cup golden raisins, family chopped
1/2 cup raisins, finely chopped


Preheat the oven to 350 degrees.

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.

Whisk the coffee, Pisco, evaporated milk, anise flavoring, vanilla, and vinegar together.

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 spring form pan with a circle of wax paper.

Spread the batter evenly into the pan.

Bake cake 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.

While the cake is cooling, make the icing. Sift 1 cup confectioner's sugar into bowl. Add melted
butter, pinch of salt, and 1/2 teaspoon vanilla. Stir in 1 - 2 tablespoons milk, or more to reach
desired consistency.

Remove cake from pan, and drizzle top with icing.

Cake keeps for up to two weeks in the refrigerator, wrapped in plastic.

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