Christmas Around the World: Bolivia

December 6th, 2016 by Libertad Aparicio

Christmas Around the World: Bolivia | Wilton Cake DecoratingWe’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Libertad Aparicio in Bolivia.

My name is Libertad Aparicio and my company is Arpo LTDA. It’s a family business and we have sold Wilton products since 1977. It was very tough at first to introduce Wilton products to the country, but now that people are familiar with the brand, they feel very happy to use them. My daughter Rocio Aparicio and I teach Wilton Method classes throughout the country with huge success. I have won several awards in cake contests and I was a two-time gold medal winner at the Javit Center of New York.


This cake is my grandmother’s recipe. We prepare it every Christmas to celebrate with family. I am very pleased to share this recipe with the whole world. I am sure you will love it.

tree-cake 

Ingredients

  • 3 cups raisins
  • 1 ½ cups caramelized fruit
  • ½ cup chopped cherries
  • 6 tablespoons cognac
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon all spice
  • ½ teaspoon nutmeg
  • ½ cup chopped almonds
  • ½ cup orange zest
  • 1 cup butter
  • ½ cup brown sugar
  • 6 eggs
  • 1 or 2 tablespoons honey
  • 1/3 cup Oporto (port wine)

Tools

Directions

Preheat oven 180°C/350°F. Prepare the pan using Wilton’s cake release.

Soak raisins, caramelized fruit and chopped cherries in cognac for 1 or 2 days moving each day.

Sift dry ingredients and combine with the fruit. Add almonds and orange zest.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs and honey and mix well.

Combine both mixtures and beat until well mixed.

Add the mixture to the Christmas tree pan. Bake for 45 minutes at 180°C/350°F, then reduce heat to 160°C/320°F and bake for 30 more minutes. Once it’s baked, let it cook for 15 minutes and unmold.

Return the cake to the pan and add Oporto. The cake and be refrigerated wrapped in foil for 1 month.

I chose to decorate this cake with fondant and add some decorations with buttercream and icing decorations. You can leave your cake plain, or you can decorate it!

finished-cake

 

 

 

Libertad Aparicio My name is Libertad Aparicio and my company is Arpo LTDA. It’s a family business and we have sold Wilton products since 1977. It was very tough at first to introduce Wilton products to the country, but now that people are familiar with the brand, they feel very happy to use them. My daughter Rocio Aparicio and I teach Wilton Method classes throughout the country with huge success. I have won several awards in cake contests and I was a two-time gold medal winner at the Javit Center of New York.

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