Fruitcake Trifle

Add yogurt; mix until just combined.

Add remaining half of dry ingredients; mix until just combined.

Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles.

Bake until a toothpick comes out clean, about 35 minutes.

Flip cake onto a wire rack and let cool completely.

Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes.

Place nuts in a clean towel; rub gently to remove skins; chop.

In a small saucepan, whisk cornstarch into milk until fully dissolved.

Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat.

In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum.

Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes.

Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely.

Tear cake into chunks.

In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers.

Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.