Key Ingredients

A can of Dulce de Leche featuring the La Lechera logo and a square slice of flan drizzled with caramel.
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
  • 1 cup raisins
  • 1 cup pitted prunes, roughly chopped
  • 1 cup dried figs, roughly chopped
  • 1 cup port wine
  • Nonstick cooking spray
  • 1/2 cup raw almonds
  • 1/2 cup pecans, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 2 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 1/2 teaspoons NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules, dissolved in the water
  • 2 teaspoons grated lemon peel
  • 5 large eggs, divided
  • 3 tablespoons molasses

Make It

Step 1

Soak raisins, prunes and figs in wine overnight.

Step 2

Preheat oven to 350° F.

Step 3

Spray an 8-inch Bundt pan with cooking spray. Set aside.

Step 4

Combine wine/dried fruit mixture, almonds and ¼ cup pecans in blender or food processor; cover. Blend until a thick, grainy paste forms. Set aside.

Step 5

Combine flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.

Step 6

Place butter in large mixer bowl. Beat at medium speed. Add dulce de leche; continue mixing for 3 minutes. Add vanilla extract, coffee mixture and grated lemon peel. Continue mixing at medium speed.

Step 7

Decrease mixer speed to low; add 2 eggs and half of the flour mixture. Add remaining 3 eggs; add remaining flour mixture. Continue mixing and scraping inside of bowl with a silicone spatula until everything is well incorporated. Add molasses; mix for 30 seconds.

Step 8

Add dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.

Step 9

Pour batter into prepared Bundt pan. Cover with foil.

Step 10

Bake for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.

Step 11

Cool for 1 hour in Bundt pan. Unmold and serve.

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