Place in the preheated oven and bake for 1 hour to 1 hour 15 minutes until golden brown.
Let cool on a wire rack and remove from the pan after completely cooled. Dust with powdered sugar before serving.
Maple Ginger Custard Sauce:
In a small saucepan over medium heat, combine milk, maple syrup, and thinly slice ginger. Bring the milk to a simmer. Then, remove from heat and let steep for 30 minutes.
After steeping, sieve out the ginger pieces and return to medium heat and bring the milk back up to a simmer.
In a small bowl whisk together egg yolks. Then, while whisking slowly mix in a bit of the warm milk mixer to tempter the eggs. Then add the yolks and milk mixture to the remain milk. Stirring constantly, cook the custard until it coats the back of the spoon. Remove from heat and add vanilla and spiced rum.
Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
*I like to serve the cake a little warm and the custard very cold (think melted ice cream :))
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