|Milk||4 Cup (64 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Eggs||3 , slightly beaten|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sponge cake layers||36 Ounce (3 Packages, 12 Ounces Each, 6 Inch In Diameter)|
|Light rum||1⁄2 Cup (8 tbs)|
|Diced candied mixed fruit||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Candied pineapple slices||6 (Red And Green Colored)|
Scald milk with butter in top part of double boiler over simmering water.
Mix 3/4 cup sugar, the cornstarch and salt in bowl and stir in some of hot milk.
Stir back into milk in double boiler and cook, stirring until thickened.
Cover and cook, stirring occasionally about 10 minutes.
Stir small amount of mixture into eggs, then put back in double boiler, stirring.
Cook, stirring about 5 minutes longer.
Remove from heat, add vanilla and cool.
Spread small amount of custard in thin layer in 10" x 4" loose-bottomed tube pan.
Tear off 2" chunks of cake and arrange in a layer on custard.
Sprinkle with about 2 tablespoons rum and small amount of candied fruit.
Repeat until pan is full and all ingredients are used, pressing each layer down with spatula to avoid empty spaces.
Chill overnight, then loosen sides with spatula and unmold on large cake plate.
Whip cream and sweeten with 1/2 cup sugar.
Swirl on top and sides of cake and decorate with flowers made of strips of candied pineapple.