Pan de pascua, Christmas cake with spices and dried fruits, Chile

Pan de Pascua is a traditional Chilean cake enjoyed during the holiday season, especially at Christmas. Inspired by gingerbread, this rich cake is flavored with cinnamon, cloves, and nutmeg, and is packed with dried fruit and nuts. This gluten-free version allows you to savor all the warmth and aromas of this iconic dessert without compromising on a healthy diet. Moist and indulgent, Pan de Pascua is perfect for sharing the Chilean holiday spirit.

Preparation time: 20 minutes

Cooking time: 1 hour

Rest time: 1 hour

Total time 2 hours 20 minutes

Difficulty: Intermediate

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

200g of rice flour
50 g cornstarch
50g of arrowroot (add more starch if you don't have any).
1 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
150g butter or margarine, softened
50g of brown sugar
3 eggs
1 teaspoon of vanilla extract
100 ml of milk or plant-based milk
150g of dried fruit (raisins, prunes, apricots)
100g of crushed walnuts, hazelnuts or almonds
50 ml of rum or whisky (optional, for macerating the dried fruit)

Preparation

1
Soak the dried fruit: If you would like a touch of rum or brandy, soak the dried fruit in the alcohol for at least an hour. Drain them before incorporating them into the batter.
2
Prepare the dry ingredients: 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 ensure the spices are evenly distributed.
3
Beat the butter and sugar: In another large bowl, beat the softened butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
4
Incorporate the dry ingredients and milk: Gradually add the flour and spice mixture to the wet ingredients, alternating with the milk. Mix until a smooth batter forms.
5
Add the dried fruit and nuts: Gently fold the soaked dried fruit and chopped nuts into the batter. Mix just enough to distribute the ingredients evenly.
6
Baking the Easter Bread: Preheat your oven to 160°C (325°F). Pour the batter into a greased and floured cake pan (using rice flour). Bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. I made 15 mini Easter breads using silicone muffin molds, filling them about three-quarters full.
7
Resting and tasting: Let the cake cool in the pan for 10 minutes, then unmold it and let it cool completely on a wire rack. Pan de Pascua is best enjoyed after a few days of resting, as the flavors develop and become even more intense. You can store them in an airtight container to prevent them from drying out.

Keywords: Chilean Easter bread (gluten-free), Chilean gingerbread, gluten-free gingerbread