MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Italian Rum Cake #2
  Categories: Italian, Alcohol, Cakes
       Yield: 10 servings
       3    Egg yolks
       1 c  Sugar
   2 1/4 c  All-purpose flour
       2 c  Milk
     1/2    Lemon; Grated peel only
       1 c  Butter; room temperature
       4    Eggs
     3/4 c  Sour cream
       1 ts Vanilla extract
     1/2 ts Nutmeg
     1/4 ts Baking soda
     1/4 ts Salt
     1/2 c  Dark rum
   Preheat oven to 350~F. Beat the yolks and 1/4 cup
   sugar together in a mixing bowl and slowly add 1/4 cup
   flour. Meanwhile, place the milk in a small pot and
   bring to the brink of boiling. Slowly pour the milk
   over the yolk mixture, then pour the whole thing back
   into the pot. Place over medium heat and cook,
   stirring constantly, until the mixture thickens.
   Remove from the heat and mix in the lemon peel. Scrape
   into a plastic container, cover and place in the
   refrigerator to chill. Running your mixer at high
   speed, cream butter and remaining sugar together in a
   mixer fitted with a paddle. Add the eggs 1 at a time,
   waiting until the previous 1 has been absorbed. Add
   the sour cream and mix until incorporated. Add
   vanilla, nutmeg, baking soda and salt. Decrease the
   speed to medium, add remaining flour and mix an
   additional minute. Scrape the batter into a 1-quart
   round or rectangular cake pan, leaving 1/2-inch space
   at the top. Place on the middle rack of the oven for
   50-to-60 minutes. The cake is done when the surface
   cracks and a toothpick inserted into the center comes
   out clean. Remove cake from the oven and let cool for
   15 minutes before unmolding onto rack. When the cake
   is completely cool, slice it into 6 layers. Place the
   first layer on a cake platter and sprinkle with some
   of the rum. Cover the layer with some of the custard
   mixture. Place the second layer on top of the custard,
   sprinkle with rum and cover with more custard.
   Continue until the cake is assembled. Lightly spread
   the custard all over the surface of the cake.
   Refrigerate for 2 hours before serving.