2 (9 inch) yellow cake layers or sponge cake layers
1/4 c. cornstarch
1/2 c. sugar
2 c. milk
2 eggs, well beaten
1 tsp. each vanilla and rum flavoring
3/4 c. Amaretto di Saronno
1 jar (12 oz.) apricot preserves
2 c. (1 pt.) heavy cream
1/4 c. Amaretto di Saronno
1/3 c. chopped mixed candied fruit