Argentina’s Pan Dulce is a beloved holiday tradition that fills homes with the irresistible aroma of sweet spices, dried fruits, and rich, buttery dough. This classic Argentine fruitcake is a festive centerpiece perfect for Christmas, New Year’s celebrations, or any special occasion that calls for a warm, comforting dessert.
The combination of candied fruits, nuts, and a tender crumb makes it a treat that’s both indulgent and deeply satisfying.
Whether you’re a seasoned baker or just starting your journey in the kitchen, this detailed Argentina Pan Dulce recipe will guide you through every step to achieve a beautifully moist, flavorful cake. Embrace the joy of baking and bring a slice of Argentine tradition to your table with this delightful recipe that’s sure to impress family and friends.
Why You’ll Love This Recipe
This Argentina Pan Dulce recipe strikes the perfect balance between traditional flavors and easy-to-follow instructions. Using simple, accessible ingredients, you can create a rich, tender cake studded with vibrant candied fruits and crunchy nuts.
The dough is soft yet sturdy enough to hold these mix-ins without sinking, which is key to an authentic pan dulce.
Additionally, making your own pan dulce allows you to customize the fruit and nut combinations to suit your taste. This recipe also includes tips for storage and serving, so your pan dulce stays fresh and delicious for days.
If you love festive baked goods with a story, this recipe is a must-try!
Ingredients
- 500g (4 cups) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 2 teaspoons baking powder
- 200g (7 oz) unsalted butter, softened
- 4 large eggs
- 100ml (1/2 cup) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 200g (1 cup) mixed candied fruits (orange peel, cherries, pineapple)
- 100g (1 cup) chopped walnuts or pecans
- 50g (1/4 cup) raisins or currants
- Zest of 1 lemon and 1 orange
- Powdered sugar for dusting (optional)
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula and wooden spoon
- Baking pan (round or rectangular, about 9×5 inches)
- Parchment paper
- Cooling rack
- Sifter or fine mesh sieve (for powdered sugar)
Instructions
- Prepare your pan: Line your baking pan with parchment paper, allowing some overhang for easy removal. Preheat your oven to 160°C (320°F).
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and citrus zest, blending until combined.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until a smooth, soft dough forms. Avoid overmixing to keep the cake tender.
- Fold in fruits and nuts: In a separate bowl, toss the candied fruits, nuts, and raisins with a tablespoon of flour to prevent sinking. Fold them carefully into the dough.
- Transfer to pan: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake low and slow: Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean. Check after 50 minutes and cover with foil if the top is browning too fast.
- Cool completely: Let the pan dulce cool in the pan for 15 minutes, then transfer it to a cooling rack to cool fully.
- Optional dusting: Once cooled, dust the top with powdered sugar before serving for an elegant touch.
Tips & Variations
“For the best texture, ensure your butter is at room temperature before creaming. Also, soaking the dried fruits in a splash of rum or orange juice for a few hours before mixing will infuse extra flavor and moisture.”
- Make it vegan: Substitute butter with vegan margarine and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of eggs.
- Nut-free option: Omit nuts and add extra candied fruits or seeds like pumpkin or sunflower seeds for crunch.
- Flavor twists: Add a teaspoon of ground cloves or allspice for a deeper spice profile.
- Storage: Pan dulce keeps well in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx. 100g) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Sugar | 25 g |
| Fiber | 2 g |
Serving Suggestions
Argentina Pan Dulce is traditionally enjoyed with a hot beverage like coffee, tea, or mate during the holidays. For a decadent treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
You can also pair pan dulce with fresh fruit or a cheese platter for a delightful dessert spread. It’s perfect for sharing at family gatherings, potlucks, or festive brunches.
If you enjoy Pan Dulce and want to explore more delicious baking and cooking ideas, check out these recipes:
- Clementine Bakery Vegan Recipes for Delicious Treats
- Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes
- Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
Conclusion
Argentina Pan Dulce is more than just a fruitcake; it’s a cherished tradition wrapped in flavor, history, and the warmth of the holiday spirit. This recipe invites you to create a beautiful, aromatic cake that’s both festive and comforting.
The tender crumb, combined with the vibrant burst of candied fruits and crunchy nuts, makes every bite a celebration.
Making pan dulce at home is a rewarding experience that fills your kitchen with delightful aromas and your heart with joy. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe offers an authentic taste of Argentine culture and culinary heritage.
Enjoy baking, sharing, and savoring every slice!
📖 Recipe Card: Argentina Pan Dulce
Description: A traditional Argentine Christmas sweet bread studded with dried fruits and nuts. This rich, festive bread is perfect for holiday celebrations.
Prep Time: PT30M
Cook Time: PT50M
Total Time: PT1H20M
Servings: 12 servings
Ingredients
- 500g all-purpose flour
- 150g sugar
- 100g unsalted butter, softened
- 200ml whole milk, lukewarm
- 25g fresh yeast or 7g active dry yeast
- 3 large eggs
- 150g mixed dried fruits (raisins, figs, cherries)
- 100g chopped walnuts and almonds
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 tablespoon dark rum (optional)
Instructions
- Dissolve yeast in lukewarm milk and let it activate for 10 minutes.
- In a large bowl, mix flour, sugar, and salt.
- Add eggs, butter, vanilla extract, lemon zest, and rum to the flour mixture.
- Pour in the activated yeast mixture and knead until smooth and elastic.
- Fold in dried fruits and nuts evenly into the dough.
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 180°C (350°F).
- Shape the dough into a round loaf and place it in a greased pan dulce mold or a deep baking pan.
- Let it rest for another 20 minutes to rise slightly.
- Bake for 45-50 minutes until golden brown and a skewer comes out clean.
- Cool completely before slicing and serving.
Nutrition: Calories: 320 kcal per serving | Protein: 6g | Fat: 12g | Carbs: 45g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Argentina Pan Dulce”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Argentine Christmas sweet bread studded with dried fruits and nuts. This rich, festive bread is perfect for holiday celebrations.”, “prepTime”: “PT30M”, “cookTime”: “PT50M”, “totalTime”: “PT1H20M”, “recipeYield”: “12 servings”, “recipeIngredient”: [“500g all-purpose flour”, “150g sugar”, “100g unsalted butter, softened”, “200ml whole milk, lukewarm”, “25g fresh yeast or 7g active dry yeast”, “3 large eggs”, “150g mixed dried fruits (raisins, figs, cherries)”, “100g chopped walnuts and almonds”, “1 teaspoon vanilla extract”, “1 teaspoon lemon zest”, “1/2 teaspoon salt”, “1 tablespoon dark rum (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Dissolve yeast in lukewarm milk and let it activate for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix flour, sugar, and salt.”}, {“@type”: “HowToStep”, “text”: “Add eggs, butter, vanilla extract, lemon zest, and rum to the flour mixture.”}, {“@type”: “HowToStep”, “text”: “Pour in the activated yeast mixture and knead until smooth and elastic.”}, {“@type”: “HowToStep”, “text”: “Fold in dried fruits and nuts evenly into the dough.”}, {“@type”: “HowToStep”, “text”: “Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.”}, {“@type”: “HowToStep”, “text”: “Preheat oven to 180\u00b0C (350\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Shape the dough into a round loaf and place it in a greased pan dulce mold or a deep baking pan.”}, {“@type”: “HowToStep”, “text”: “Let it rest for another 20 minutes to rise slightly.”}, {“@type”: “HowToStep”, “text”: “Bake for 45-50 minutes until golden brown and a skewer comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool completely before slicing and serving.”}], “nutrition”: {“calories”: “320 kcal per serving”, “proteinContent”: “6g”, “fatContent”: “12g”, “carbohydrateContent”: “45g”}}
