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RECIPE

KIND OF FOOD:

There is magic, at least for me, in the bringing together of a recipe and a specific time of year, because it brings out your food memories. Everyone I speak to seems to have a favourite recipe with which they can recall particular moments of their lives, especially around Christmas. This is the case of my friend Coté and her grandmother’s recipe of Pan de Pascua ( A Chilean version of a mix between a Panettone and a Fruit Cake.)

INGREDIENTS

4 cups Flour
2 tsp Baking powder
3 Eggs
1 cup Powder Sugar
1 cup Milk
1 tbsp Butter
1/2 tsp Cream of Tartar (optional)
1/2 tsp Baking Soda
3 tbsp Rum or Pisco
1/2 tsp Cinnamon
1/2 tsp Ground Clove
1/2 cup Raisins
1/2 cup Chopped Walnuts
1/2 cup Candied Fruit
60

COOK TIME

RECIPE PREPARATION

A Chilean mix between a Fruit Cake and a Panettone.

  1. Whisk the egg whites slightly. Set aside.
  2. In a different bowl, cream the butter and sugar. Add the egg yolks and then the whisked egg whites
  3. Start adding the dry ingredientes (previously mixed, excpet for the spices) and alternate with the milk and pisco.
  4. Add the spices
  5. Add the fruits and nuts (passed in flour just before)
  6. Add to a mould ( a high one is better)
  7. Bake at 180ºC for 1 hour. Check to see the insde, a skewer must come out dry.

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