This recipe is from The Pampa Cookbook, published in successive printings in Chuquicamata, Chile. All the recipes were donated by residents living in the mining camps of Chuquicamata and Potrerillos, with each identified with a hometown. The proceeds were dedicated to Chuqui Ayuda a la Infancia.
Ingredients:
- 1 lb. flour
- 1/2 lb. butter
- 1/2 lb. powdered sugar
- 1/2 lb. raisins
- 1/2 lb. candied fruit
- 3 eggs
- 1 1/2 tablespoon rum
- 1 tablespoon white vinegar
- 1/2 teaspoon soda dissolved in hot water
- 1/2 teaspooon each cinnamon, nutmeg and cloves
Preparation:
By hand, cream the butter, adding a little water, until very creamy. Add egg yolks and beat again, then fold in stiffly beaten egg whites and mix thoroughly. Add sugar, flour, raisins, rum viengar, soda, candied fruit and spices and mix again. Place in greased mold and bake 15 minutes in hot again and in moderate oven one hour and a half,. This bread is much improved if made three days before using.
