Pio Quinto

Recipe submitted by: Dani Gurrie

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

What's in it


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

How to cook it


  • Once the cake is baked and cooled, break it up into small pieces and put in the dish it will be served in.
  • Warm milk on stove then add to blender with the corn starch.
  • Blend or pulse until well mixed.
  • Add mixture back to stove on medium heat.
  • 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.
  • Gently pour over the cake until the cake is covered.
  • Add raisins and sprinkle with cinnamon. Put in fridge and let it cool for a few hours.