Diana Chan's Pedro Ximénex fruitcake

After Christmas baking inspiration? Try Diana Chan’s Pedro Ximinex fruitcake for a festive treat everyone will love.

2 loaves


Note: + cooling & 1-2 weeks soaking time

1h 30m


  • 180g plain flour
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • Pinch of salt
  • 125g butter, softened
  • 160g brown sugar
  • 5 eggs
  • 1 orange, zested, juiced
  • 1 lemon, zested
  • 1 cup (140g) slivered almonds
  • 1/2 cup (110g) chopped walnuts
  • Pedro Ximénex, to soak

PX fruit mixture

  • 1.2kg mixed dried fruit (such as golden raisins, sour cherries, glacé cherries, dried figs, dried pear, dried apple, dried apricot, orange peel)
  • 350ml Pedro Ximénex



To make the PX fruit mixture, place the dried fruit in a sealable container. Add the Pedro Ximénex and stir to combine. Seal container and set aside to soak for 1-2 weeks at room temperature.


Preheat oven to 150°C. Grease two 10cm x 20cm (base measurement) loaf pans and line the base and sides with baking paper. Combine the flour, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl. 


Use an electric mixer to beat the butter and sugar in a bowl on medium-high speed for 2-3 mins or until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. 


Reduce speed to low. Add the flour mixture and beat to combine. Add the orange zest, orange juice, lemon zest, almonds, walnut and PX fruit mixture. Use a spatula to stir until well combined. 


Spoon the mixture into the prepared pans and use the spatula to smooth the surface. Bake for 1¼-1½ hours or until a skewer inserted in the centres comes out clean. Set aside to cool in the pans before transferring to a wire rack to cool. 


Soak 2 large pieces of cheesecloth in Pedro Ximénex. Wrap each fruitcake tightly in the cheesecloth. Cover with baking paper and foil. Tie with kitchen string to secure (alternatively, place in sealable plastic bags).


To serve, remove the wrapping. Transfer cakes to serving plates and cut into slices.  

Tip: Store cakes in the fridge for up to 12 weeks, re-soaking the cheesecloth and re-wrapping the cakes once a week. The rich, intense flavour of the cakes will increase the longer you store them.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.