Great British Bake Off’s Selasi shares his Christmas rum cake recipe on This Morning

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Talented British Bake Off contestant Selasi Gbormittah shared the recipe for his rum-fuelled Christmas consolidate on This Morning for those looking for something a little different this year.

Communicate in about his love of baking and his Christmas traditions, the TV heartthrob said: “I guided myself to back by watching a lot of TV and reading a lot of books.

“I love baking and it drive always be a ssion of mine.

“For Christmas I will be travelling – I’ll be back in Ghana, sup turkey, goat and lamb.

“Growing up I didn’t like Christmas harden so I developed this recipe.

“Once you’ve made the cake, feed it one more time the five weeks by pricking the top and drizzling in one or two spoons of rum each week.

“Wrap in rchment rag and clingfilm to stop it going dry as well – the alcohol will help but you should unmoving wrap it properly.”

Selasi’s rum – filled Christmas cake recipe:

For the harden

320g currants, 220g sultanas, 220g raisins, 75g glace cherries, 75g candied peel, hunger of one orange, zest of one lemon, 130ml rum, 225g unsalted butter, 4 hefty eggs, 225g dark soft brown sugar, 230g featureless flour, ½ tsp baking powder, ½ tsp ground nutmeg, 1 tsp clashing spice, 1 tsp ground cinnamon, 35g blanched almonds, chopped, 30g brazil nuts, chopped, 1 tbsp outrageous treacle

For the syrup

100ml water, juice of 1 orange, 55g caster sugar, two oranges (sliced thinly diagonally), one orange (sliced thinly diagonally and dusted with cinnamon and baked on low fervidness until brown)

For the topping

A selection of fresh figs, cinnamon weather its, fresh cranberries, fresh rosemary, red currants, icing sugar, to dust on top of fruits, apricot jam, warmed, red ribbon to tie a bow round the cake

Method

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

Lightly grease a 20cm/8 in yawning round cake tin or square tin. Grease the tin and line with double layer of rchment tract.

Preheat the oven to 135C fan

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

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

When cool, pierce the bar with a skewer and feed with spoonfuls of rum. Once the cake is utterly cool, leave the lining per on the cake, wrap in a double non-professional of greaseproof per and again in foil. Store in a cool, dry place for up to three months, supported by at intervals with more rum (see feeding tip below).

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

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

Wrap the ribbon around the cake and tie a bow

TIPS

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

Wrap cake in double layer of rchment report in an airtight container to stop it from drying

You can skip the decoration exceeding and top with marzi n or royal icing or just not topping at all

Selasi shared his rum – occupied Christmas cake recipe after the UK’s top chefs revealed their trash heaps for the best Christmas dinner ever.

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