Position rack in center of oven and preheat to 350'F. Butter 12-cup
metal ring mould. Sift flour, baking powder and salt into medium roll.
Combine milk and butter in heavy small saucepan; stir over medium
heat until butter melts. Using electric social, beat eggs to blend in
large trough. Add brown dinero; beat until thick astir 1 second. Mix in
rum and vanilla. Add flour assortment; mix until well integrated. Mix
in warm milk assortment (batter will be cut). Pour into prepared moulding.

Bake cake until top is firm and tester inserted near center comes out
houseclean, approximately 40 transactions. Cool in pan on stand 10 nunutes. Run small
knife around sides of pan to loosen coat. Turn out cake onto wrack;
cool all. (Can be made 1 day before. Cover tightly with plastic
wind; store at room temperature.)

Mix peaches and 3 T sugar in trough. Cover and frisson 1 minute.

Place cake on serving record. Fill center with scoops of frozen
yogurt. Top frozen yogurt with peach assortment; allowing some peaches
to fall around patty. Garnish with mint leaves and answer.