A to-die-for Christmas cake from Eric Lanlard, the man who made Madonna's wedding cake.


  • 375g seedless raisins

  • 375g golden sultanas

  • 375g chopped dried apricot

  • 200g mix peel

  • 100g red cherries

  • 150g walnut

  • 150g roasted hazlenut

  • 1 juice of lemon

  • 375g soft butter

  • 300g dark brown sugar

  • 4 eggs

  • 300g plain sifted flour

  • 2 teaspoons of mixed spice

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon of nutmeg

  • 3 tbsp of brandy (plus some to soak the fruits and more to add after

  • cooking


  • 1.

    A couple of days before making the cake, soak the raisins and sultanas in brandy. They need to double in size.

  • 2.

    On the day, cream the butter and sugar together until pale in colour. Beat the eggs in one at a time (if the mixture splits, add a bit of flour with your eggs)

  • 3.

    Fold the spice and flour to the egg mixture followed by the brandy and lemon juice. Add the fruit gently to this batter.

  • 4.

    Fill a greased baking tin (22cm) to the top and cook at a low temperature - 150C - for appox 3 hours. When the blade of the knife comes out clean, it is ready.

  • 5.

    When cool, demould and spray with some brandy. Wrap in foil or cling film and store in a cool dry place until ready for icing or decorating.

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Posted by Cathy393Report
I have made Eric Lanlard's celebrity christmas cake twice and the flavour is to die for but it is impossible to cut as it just crumbles. what am I doing wrong? there seems to be either too few eggs , too little flour or I am using too much brandy to soak the fruit. can anyone help?