PREPARATION:

1. To prepare custard, combine milk and cornstarch in small, heavy saucepan; stir until cornstarch is completely dissolved. Add brown sugar, egg white and oil; blend well. Slowly bring to a boil over medium-low heat until thickened, stirring constantly with whisk. Remove from heat; stir in vanilla and 1/4 teaspoon rum extract. Set aside; cool completely.
2. Combine 2 tablespoons cider, raisins and cinnamon in medium saucepan; bring to a boil over medium-low heat. Add apple and cook until apple is fork-tender and all liquid has been absorbed, stirring frequently. Remove from heat; set aside to cool.
3. To assemble, place 1/4 cup cake cubes in bottom of 2 small trifle or dessert dishes. Combine remaining 2 tablespoons cider and 1/4 teaspoon rum extract in small bowl; mix well. Spoon 1-1/2 teaspoons cider mixture over cake in each dish. Top each with 1/4 of custard mixture and 1/4 cup cooked apple mixture. Repeat layers. Serve immediately. Garnish with fresh mint, if desired.