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Parkin Cake

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Soft, ginger bread-like cake from the Leeds area.

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Rate this recipe 2.4/5 (78 Votes)
Parkin Cake 1 Picture

Ingredients

  • 220g soft butter
  • 110g soft, dark brown sugar
  • 55g black treacle/molasses
  • 200g golden syrup/ corn syrup
  • 120g medium oatmeal
  • 200g self raising flour
  • 1 tsp baking powder
  • 4 tsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp mixed spice
  • 2 large eggs, beaten
  • 2 tbsp milk
  • Oven to 275°F/140°C/gas 1

Details

Level of difficulty Easy
Preparation time 20mins
Cooking time 90mins
Cost Budget Friendly

Preparation

Step 1

In a saucepan, melt the butter, sugar, treacle, and the golden syrup over a gentle heat. Make sure you don't let the mixture boil, you only need to melt the ingredients.

Step 2

In a large bowl, combine all the dry ingredients. Slowly add the melted butter mixture making sure to mix all the dry ingredients thouroughly.

Slowly, beat in the eggs, add the milk and stir again.

Step 3

Grease a large cake tin, and bake for 1 1/2 hours until the cake is firm and a dark golden brown.

Remove from the oven, leave to cool.

Step 4

Store a Parkin cake for up to 3 days in an airtight container so the falvours develop fully.

It will keep up to 2 weeks.

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