Description
Delicious ginger and spiced cake
Ingredients
220 grams butter (soft)
200 grams golden syrup (or light corn syrup)
110 grams dark brown sugar (soft)
55 grams black treacle (or molasses)
200 grams self-raising flour
110 grams medium oatmeal
4 teaspoons ground ginger
2 teaspoons nutmeg
1 teaspoon mixed spice
1 teaspoon baking powder
2 large eggs (beaten)
2 tablespoons milk (if needed)
Instructions
- Preheat the oven to 275 F / 140 C / Gas Mark 1. Grease an 8 x 8-inch square cake tin
- In a large, spacious baking bowl, stir together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder.
- In a large, heavy-based saucepan, add the butter, golden syrup, brown sugar, and treacle over a gentle heat. Do not allow the mixture to boil; you just need them to melt together.
- Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly.
- Gradually beat in the eggs a little at a time, to make sure its evenly distributed throughout the mixture
- Add a tablespoon of milk at a time, but only if the mixture feels dry. You are looking for a soft cake batter. Stir well.
- Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin.
- Once cool, slice and store the parkin in an airtight tin for a minimum of three days for the best flavour.
Notes
Parkin improves with a little age as it becomes moist and sticky. Store in an airtight container lined with parchment or waxed paper and consume within a couple of weeks. Parkin can also be frozen for longer storage. Wrap in parchment or waxed paper followed by plastic wrap. Place in an airtight container or zip-top bag and freeze for up to three months. Defrost in the fridge before serving.
- Prep Time: 15
- Cook Time: 90
Nutrition
- Calories: 261