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Preheat oven to 350° F. Grease and flour empty La Lechera cans.
Combine flour, candied fruit, raisins, nuts, baking powder, cinnamon, orange peel, anise, cloves and salt in a medium bowl; set aside.
Beat dulce de leche and butter in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk until blended. Pour batter evenly into prepared cans; place cans on a medium baking sheet.
Bake for 35 to 40 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven and allow to cool completely in cans. Dust with powdered sugar, if desired.
* Open cans with a safety can opener to eliminate sharp edges from lid. Be sure to peel off paper labels before baking.