paper, stars, messages, promises, dirt, flour, rum, hope
Good words, those (thanks, Liz!) However, I got side-tracked by rum. I don't even like rum that much. But it's a fun word with a fun history, and yeah...I guess it went to my head.
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Rum, clouded
with ginger beer and lime:
Dark and Stormy.
Rum, sluiced
with sugar and nutmeg (or cinnamon):
Bumbo, hope of pirates.
Rum, dirtied
with water ’til Black Tot Day:
Grog, a naval ration.
Rum, crushed
with biscuits, cocoa, pecans:
High-proof bites on wax paper.
Rum, promised
to raisins, to butter, to no-flour
puddings: On message…but…
Rum, besotted
by two-mocha cake:
Starred Recipe, below.
Double-chocolate Rum Cake
1 (18.5 oz.) Package Chocolate Cake Mix
1 (3.5 oz) Package Chocolate Instant Pudding Mix
4 Eggs
1 Cup Black Rum
3/4 Cup Water
1/2 Cup Vegetable Oil
1 (12 oz.) Package Semi-Sweet Chocolate Chips, divided
1 Cup Raspberry Preserves (Seedless saves time, or strain, as below.)
2 Tbsp. Shortening
1 oz. White Chocolate
1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan, 10 inch tube pan or a 10 inch springform pan. Combine cake mix, pudding mix, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Using an electric mixer, beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into the prepared pan. Bake for 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan for 15 minutes. Remove from pan and let cool on a rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed.
3. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high heat until melted, about 1 minute. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing. Let stand 10 more minutes.
Also, I'll be checking out these 10 Unusual Ways to Cook with Rum.
See what my fellow poets made of their lists:
Liz
Laura
Tanita
Tricia
Kelly
Andi
Poetry Friday is hosted today by Elizabeth Steinglass.
What a fun list! Brings back memories of my childhood, and of rum balls that soaked for months in a Folgers coffee can to be brought out for the holidays! I love Bumbo, hope of pirates. Is that really the name? Bumbo sounds so...goofy...for a pirate drink. Ahoy!
ReplyDeleteAccording to Wikipedia, anyway: https://en.wikipedia.org/wiki/Bumbo
DeleteOh, wow, you win this round!
ReplyDeleteha ha ha -- complete with recipe! I love this!!
ReplyDeleteYou managed to get rum and dirt AND flour in there!? Go, you.
ReplyDeleteExcept for rum raisin ice cream at 31 Flavors (which is kind of vile, to be honest) I know nothing of rum, but this year, I bought rum extract to flavor a pecan pie. (And then didn't make it.) I didn't realize it also goes with chocolate! Thanks for the recipe.
Thanks for taking us with you on these stormy, groggy side trails! Your cake reminds me of one my great aunt would make. Tasty stuff!
ReplyDeleteHaha! So fun. Even just the word rum went to your head!
ReplyDeleteNom. I am SO going to make that recipe!! Glad you let the rum go to your head -- we got both history AND a recipe!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI'm so glad rum went to your head. What a fun poem.
ReplyDeleteI'm with Mary Lee and definitely want to try that cake. I don't think I've ever had rum, so now you've inspired me to try it.