Italian Rum Cake

Ingredients

3 Egg yolks
250ml (1 cup) Sugar
625ml (2 1/4 cup) Plain flour
500ml (2 cup) Milk
1/2 Lemon; zest (peel) only
250g (1 cup) Butter (at room temperature)
4 Eggs
185ml (3/4 cup) Sour cream
5ml (1 tsp) Vanilla extract
2.5ml (1/2 tsp) Nutmeg
1.25ml (1/4 tsp) Baking soda
1.25ml (1/4 tsp) Salt
125ml (1/2 cup) Dark rum

Method

• Preheat the oven to 180C (350F).
  
  
• Place the milk in a small pot and bring to the brink of boiling. While heating the milk, beat together the yolks and 65ml (1/4 cup sugar) in a mixing bowl and slowly add 65ml (1/4 cup) flour. When the milk is ready, pour the milk over the yolk mixture, and then pour the mixture back into the pot. Cook over medium heat, stirring continually, until the mixture thickens. Remove from the heat and mix in the lemon zest. Place the mixture in a covered plastic container and chill.
  
  
• Combine the butter and remaining sugar in a mixer, on high speed with a paddle. Blend in the eggs 1 at a time, then add the sour cream and mix until incorporated. Next, add the vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix for an additional minute. Pour the batter into a 1 litre (1-quart) round or rectangular cake pan, leaving 15mm (1/2-inch) space at the top.
  
  
• Bake the cake on a rack positioned in the middle of the oven for 50-to-60 minutes. Remove the cake from the oven and let cool for 15 minutes. Remove the cake from the pan and place on a cooling rack. Once the cake has completely cooled, slice it into 6 layers.
  
  
• On a cake platter, place the first layer of cake, sprinkle with some rum and then spread a layer of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue the steps until the last layer is in place. Coat the top and sides of the cake with the remaining custard.
  
  
• Place in the refrigerator for at least 2 hours before serving, then slice, eat and enjoy!