Pio Quinto

Recipe submitted by: Aimee Mendoza

(No reviews.)

rum cake

Traditional Nicaraguan rum cake, typically eaten as a Christmas/Holiday desert.

Prep Time:
Cook Time:


1 Plain Vanilla Pound Cake

2-3 cups of milk

1/2 cup Corn Starch

Cinnamon sticks (powder works too)


1/2 cup (or less) Dark rum (Flor de Caña is best but any Dark rum will do)

3 tbsp of sugar


  1. Once the cake is baked and cooled, break it up into small pieces and put in the dish it will be served in.
  2. Warm milk on stove then add to blender with the corn starch.
  3. Blend or pulse until well mixed.
  4. Add mixture back to stove on medium heat.
  5. Add the sugar, cinnamon and rum. Stir slowly until it thickens. Do not stop stirring or it will stick. If mixture becomes too sticky, add a SMALL amount of milk until the mixture is somewhat thick and "soupy," but not sticky.
  6. Gently pour over the cake until the cake is covered.
  7. Add raisins and sprinkle with cinnamon. Put in fridge and let it cool for a few hours.

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