Selasi from the Great British Bake Off served up a delicious boozy rum-fuelled Christmas cake on This Morning.

Selasi says: “After baking, keep the cake wrapped in parchment paper and top it up with rum each week between now and Christmas to prevent it drying out.”

The ingredients are: 320g currants, 220g sultanas, 220g raisins, 75g glace cherries, 75g candied peel, zest of one orange, zest of one lemon, 130ml rum, 225g unsalted butter, 4 large eggs, 225g dark soft brown sugar, 230g plain flour, ½ tsp baking powder, ½ tsp ground nutmeg, 1 tsp mixed spice, 1 tsp ground cinnamon, 35g blanched almonds, chopped, 30g brazil nuts, chopped and 1 tbsp black treacle.

To decorate:

For the syrup: 100ml water , Juice of 1 orange, 55g caster sugar, two oranges (sliced thinly diagonally) and 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 Currants, Icing sugar, to dust on top of fruits, Apricot Jam, warmed and Red ribbon to tie a bow around the cake.