a Bundt-shaped chocolate cake that is dense and rich. For a lovely presentation, sprinkle with confectioners’ sugar.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 cups water
- ¾ cup brown sugar
- ½ cup white sugar
- 1 (3 inch) piece of fresh ginger, peeled and thinly sliced
- 2 tablespoons whole peppercorns
- 1 teaspoon whole allspice berries
- 6 ounces cinnamon sticks
- 1 (750 milliliter) bottle vodka
- 1 (750 milliliter) bottle rum
- 2 cups orange juice
- ½ cup pineapple juice
- 1 (7 pound) bag of crushed ice
- 10 lemon slices
Instructions
- Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
- Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.
Reviews
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I make the mix the night before and put it in bottles labeled Zombie blood. I then mix for a party, adding some gummy body parts and dry ice for effect, and everyone loved it! For the rum, try using a Demerara (like El Dorado) and it adds an additional depth of flavor.
My family and I got together for dinner and we all tried the Voodoo Punch. It was a waste of good alcohol. It had a bad odor and the brown sugar was over whelming. Most of it went down the kitchen sink. Thankfully we had wine.