For me, Pan de Pascua has become a symbol of how traditions adapt, evolve, and sometimes surprise us—how new tastes can become just as cherished as old ones.
New traditions
In the beginning, Christmas in Chile felt worlds apart from the festive traditions I grew up with. It was the one time of year when I found myself digging in my heels and longing for my own roots. There were no roast turkeys with stuffing on the table, no cranberry sauce, and certainly no Brussels sprouts. Forget about flaming Christmas puddings or mince pies for breakfast. I’ll admit, I struggled at first to adjust to this more low-key approach to the season.
Surprising Comforts
Amidst these changes, I stumbled upon a curious little round cake called Pan de Pascua, or “Christmas Bread.” At the time, it was a somewhat dry, crumbly affair, studded with a few nuts and raisins, and decidedly lacking the powdered sugar or icing I associated with festive treats. Yet, simple as it was, it felt as close as I was going to get to a small slice of home. So, we bought a few every Christmas without fail.
Evolve
But something wonderful has happened to Chile’s Pan de Pascua over the last few years: it has evolved. The version we enjoy today is a rich, flavourful cake brimming with spices like nutmeg, cloves, and vanilla, and packed with nuts and dried fruits. Some variations even come topped with icing sugar, glaze, or colourful sprinkles. I’m not sure what prompted this transformation, but I’m certainly not complaining!
Colourful Sprinkles
Now, I can’t imagine a Chilean Christmas without a slice of Pan de Pascua and a hot cup of breakfast tea. Perhaps I, too, have evolved—gathering a few colourful sprinkles of my own over the years: a new language, new insights and knowledge, motherhood, and new friends. Christmas, after all, is a time to reflect on what truly matters in life and all that we have.
Try your hand at a Chilean Pan de Pascua and add a few more colourful sprinkles to your sparkle. It’s easier than you think! Merry Christmas!
Ingrediants
- 250g unsalted butter (softened)
- 1 cup sugar (granulated or light brown)
- 4 eggs
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon rum or pisco (optional for flavor)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Add
- 1 cup raisins
- 1 cup dried fruits (chopped; apricots, figs, dates, etc – I use apricots)
- 1/2 cup nuts (chopped walnuts or almonds)
- 1/2 cup candied orange peel (optional – if you choose to include it, use finely chopped pieces rather than chunky ones, as Pan de Pascua is a sweet bread, not a fruit loaf).
Instructions
- Preheat the oven:
Preheat your oven to 170°C (340°F). Grease and line a round or loaf baking pan with parchment paper. - Cream butter and sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy. - Add eggs and liquids:
Add eggs one at a time, mixing well after each. Then, pour in the honey, vanilla extract, and rum or pisco. Mix until smooth. - Sift dry ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. - Combine wet and dry ingredients:
Gradually mix the dry ingredients into the butter mixture, stirring gently until just combined. - Add fruits and nuts:
Fold in the raisins, dried fruits, nuts, and candied orange peel, ensuring they are evenly distributed in the batter. - Bake:
Pour the batter into the prepared baking pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Cool and serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If You Like
Top with glacé and pair with a glass of Sherry, a splash of Baileys, or a serving of Colo de Mono (Monkey’s Tail)—a Chilean twist on traditional eggnog!
