Heat oven to 350°F. In a bowl, mix 1/2 cup sugar andbutter until smooth and creamy.
Mix in egg andvanilla extract until well combined. In a second bowl,combine flour, cinnamon, baking powder, salt, gingerand cloves.
Add half of dry ingredients to butter-eggmixture; mix until just combined.
Add yogurt; mixuntil just combined.
Add remaining half of dryingredients; mix until just combined. Coat a half-loafpan with cooking spray; add batter; tap bottom ofpan on a hard surface several times to remove airbubbles.
Bake until a toothpick comes out clean,about 35 minutes. Flip cake onto a wire rack and letcool completely.
Spread nuts evenly on a bakingsheet; toast until light brown, 10 to 15 minutes.
Placenuts in a clean towel; rub gently to remove skins;chop. In a small saucepan, whisk cornstarch into milkuntil fully dissolved. Bring milk-cornstarch mixture toa boil over medium heat, stirring occasionally;remove from heat. In a bowl, combine remaining3 tablespoons sugar, egg yolk and rum.
Add one third ofmilk-cornstarch mixture to sugar-rum mixture,whisking constantly; pour into same saucepan; cookover medium-high heat, whisking constantly, untilpastry cream thickens, about 2 minutes.
Pour creaminto a shallow dish; set plastic wrap on surface ofcream and let cool completely. Tear cake into chunks.In each of four 7-ounce serving glasses, divide and layerhalf of cake chunks, half of cooled rum cream, andhalf of dried fruit and nuts; repeat layers. Refrigerateat least 1 hour and up to 24; remove from fridge45 minutes before serving.
