Rumtack

D&D 2024 recipe: Rumtack. Source: Puncheons and Flagons. recipe type The Low Lantern, serves 10-12, diet Contains meat Ingredients Instructions With a rack in the middle position, preheat the oven to 350°F. Spray a 10- to 12-cup Bundt pan with nonstick cooking spray and dust generously with flour. To make the cake: In a large bowl, whisk together the flour, baking soda, and salt and set aside. In a large saucepan over medium heat, warm the butter and the ginger beer for 3 to 5 minutes, until the butter is melted. Remove from the heat and add the cocoa powder, sugar, cinnamon, allspice, cardamom, cloves, ginger, and nutmeg. Stir to combine. Add the rum, vanilla, buttermilk, and eggs and stir until the eggs are fully incorporated. Carefully add the butter mixture to the flour mixture and stir well with a rubber spatula until no flour streaks remain. Pour the batter into the prepared Bundt pan. Bake until a cake tester or toothpick inserted in the thickest part of the cake is removed with a few moist crumbs, 50 to 60 minutes. To make the glaze: In a small saucepan, combine the butter, sugar, and rum. Set the saucepan over medium-high heat, stirring occasionally until the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes, until slightly thickened and glossy. Remove from the heat. Remove the cake from the oven and transfer to a wire rack. Using a skewer, poke holes all over the cake, stopping three-quarters of the way into the cake's interior. Spoon half of the glaze over the holes and cool for 30 minutes. Spoon another quarter of the glaze over the cake and let soak for another 30 minutes. Place a serving plate on top of the Bundt pan and invert to turn the cake out, tapping the sides of the pan if necessary to release the cake. Warm the glaze over low heat if necessary to loosen it up and brush the remaining glaze over the top of the cake. Slice and serve. Store the cake covered in the refrigerator for up to 1 week.