Pan de pascua, Christmas cake with spices and dried fruits, Chile
Pan de Pascua is a traditional Chilean cake that is eaten during the end-of-year holidays, particularly at Christmas. Inspired by gingerbread, this rich cake is flavored with cinnamon, cloves, and nutmeg, and loaded with dried fruits and nuts. This gluten-free version allows you to savor all the warmth and aromas of this emblematic dessert without giving up a suitable diet. Soft and delicious, Pan de Pascua is perfect for sharing the Chilean holiday spirit.
- 200 g rice flour
- 50 g cornstarch
- 50 g arrowroot (add more starch if you don't have any.)
- 1 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cloves
- 1/4 tsp powdered nutmeg
- 150 g butter or margarine, softened
- 50g brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 100 ml of milk or vegetable milk
- 150 g of dried fruits (grapes, prunes, apricots)
- 100 g walnuts, hazelnuts or almonds, crushed
- 50 ml of rum or whiskey (optional, to macerate the dried fruits)
- Macerate dried fruit: If you want a touch of rum or brandy, macerate the dried fruit in alcohol for at least an hour. Drain them before incorporating them into the dough.
- Prepare the dry mixture: In a bowl, combine the rice flour, cornstarch, xanthan gum, baking powder, baking soda, cinnamon, cloves, and nutmeg. Sift the mixture well to avoid lumps and make sure the spices are well distributed.
- Beat the butter and sugar: In another large bowl, beat the softened butter and brown sugar until creamy. Add the eggs one by one, mixing well between each addition. Then add the vanilla extract.
- Incorporate the dry ingredients and the milk: Gradually add the flour and spice mixture to the wet preparation, alternating with the milk. Mix until you obtain a homogeneous paste.
- Add the dried fruits and nuts: Gently incorporate the macerated dried fruits and crushed nuts into the dough. Mix just enough to evenly distribute the ingredients.
Cooking Pan de Pascua: Preheat your oven to 160°C. Pour the batter into a buttered cake mold floured with rice flour. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. I made 15 mini “pan de Pascua”, using Silicone muffin molds, 3/4 full.
Resting and enjoying: Let the cake cool in the mold for 10 minutes, then unmold it and let it cool completely on a rack. Pan de Pascua is ideally enjoyed after a few days of rest, as the flavors develop and become even more intense. You can store them in an airtight container so they don't dry out.