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Selasi's rum-fuelled Christmas cake

He’s back, and this time he’s bringing sugar, spice and all things nice into the This Morning kitchen.

The Great British Bake Off heartthrob Selasi Gbormittah is getting us in the festive spirit with his rum-fuelled Christmas cake. Bake it today and keep topping it up with rum between now and the big day for a brilliantly boozy Christmas treat.

For the cake

320g currants220g sultanas220g raisins75g glace cherries75g candied peelzest of one orangezest of one lemon130ml rum225g unsalted butter4 large eggs225g dark soft brown sugar230g plain flour½ tsp baking powder½ tsp ground nutmeg1 tsp mixed spice1 tsp ground cinnamon35g blanched almonds, chopped30g brazil nuts, chopped1 tbsp black treacle

To decorate

For the syrup

100ml water Juice of 1 orange55g caster sugartwo oranges (sliced thinly diagonally)one orange (sliced thinly diagonally and dusted with cinnamon and baked on low heat until brown)

For the topping

A selection of fresh figs, cinnamon sticks, fresh cranberries, fresh rosemary, red CurrantsIcing sugar, to dust on top of fruitsApricot Jam, warmedRed ribbon to tie a bow around the cake

Method

  • Place the dried fruits, zests, alcohol, butter in a pan and set over medium heat. Bring to boil and leave to cool completely.

  • Lightly grease a 20cm/8 in deep round cake tin or square tin. Grease the tin and line with double layer of parchment paper.

  • Preheat the oven to 135C fan

  • Beat the eggs and sugar until fluffy then add the flour, baking powder, nutmeg, mixed spice, cinnamon, chopped nuts, and black treacle into a large bowl and beat well to mix thoroughly. Fold in the cooled soaked fruits.

  • Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the pre-heated oven for about 2-3 hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.

  • When cool, pierce the cake with a skewer and feed with spoonfuls of rum. Once the cake is completely cool, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to three months, feeding at intervals with more rum (see feeding tip below).

  • Make the syrup by bringing to boil the water, juice and sugar until reduced. Tip in the sliced orange leave for a few minutes and take the oranges out of the syrup and set to dry.

  • When ready to use, decorate the cake by first brushing the cake with the warmed apricot jam. Neatly arrange the orange and other toppings and dust with icing sugar (to create a snow effect).

  • Wrap the ribbon around the cake and tie a bow

TIPS

  • Frequency of feeding is personal choice. 1-2 tbsp per week or fortnightly is okay; poke holes on top of cake beforehand

  • Wrap cake in double layer of parchment paper in an airtight container to stop it from drying

  • You can skip the decoration above and top with marzipan or royal icing or just not topping at all

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Weekdays 10am-12:30pm