Pio Quinto
Indulge in the rich, decadent flavors of Pio Quinto, a classic Nicaraguan dessert that beautifully combines a sponge-like cake with a luxurious rum-infused milk soak. This irresistible treat is crafted with pantry staples like all-purpose flour, butter, and eggs, and elevated with the warmth of cinnamon and the sweetness of condensed and evaporated milk. The highlight of this recipe lies in its signature rum-spiked milk mixture, which is gently poured over the freshly baked cake, creating a moist, flavor-packed bite in every slice. Perfectly dusted with powdered sugar and a touch of cinnamon, this dessert is a show-stopping centerpiece for any celebration or gathering. Whether enjoyed chilled straight from the fridge or allowed to warm slightly, Pio Quinto is the ultimate comfort dessert that brings a taste of Nicaraguan tradition to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 3 Large eggs
- 0.5 cup Whole milk
- 3 tablespoons Dark rum
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 1 Cinnamon stick
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and set it aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the rum milk mixture. In a medium-sized saucepan, combine the sweetened condensed milk, evaporated milk, cinnamon stick, and vanilla extract. Heat over medium-low heat until warmed through, stirring occasionally. Remove from heat and stir in the dark rum. Let it cool slightly.
When the cake is done baking, remove it from the oven and let it cool for 10 minutes in the pan. Use a fork or skewer to poke holes all over the cake.
Pour the rum milk mixture evenly over the cake, allowing it to soak in through the holes. Let the cake cool completely in the pan.
Once the cake is cooled, dust it with powdered sugar and sprinkle ground cinnamon on top as garnish.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 528.5 g | 192% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 427.7 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 2469 mg | 190% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
