Ginger Cake with Spiked Custard

Ingredients

• For the cake
• 8 ounces (2 sticks) plus 1 tablespoon unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup mild molasses
• 1 cup boiling water
• 1/4 cup grated fresh ginger
• 1 cup packed dark brown sugar
• 2 large eggs, lightly beaten and at room temperature
• For the spiked custard
• 2 1/4 cups half-and-half
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 5 large egg yolks
• 1/8 teaspoon salt
• 1/2 cup dark rum
• 1 cinnamon stick
• 2 tablespoons unsalted butter, chilled and cut into 2 pieces
• 1 teaspoon pure vanilla extract
• Whole nutmeg

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