Parkin Cake

Parkin Cake

Parkin Cake is a traditional British treat known for its rich, sticky texture and warm ginger flavor. It's a moist, sweet cake perfect for sharing and improves beautifully when rested for a few days.

Dessert

Prep Time

20 min

Cook Time

60 min

Servings

10

Parikin Cake is a classic British delicacy dating back to Yorkshire, where it has been enjoyed for centuries as a hearty and comforting dessert. Traditionally made with oatmeal and treacle, it's beloved for its dense, sticky texture and warm spices that make it a perfect winter treat. The cake's origins lie in working-class homes, valued for its simple yet nourishing ingredients and long shelf life. This recipe uses golden syrup and black treacle to create a deep, caramel-like sweetness, perfectly complemented by the sharp kick of ground ginger. The self-raising flour and oatmeal provide a pleasing crumb and rustic appeal, while the butter, sugar, and milk enrich the batter for a moist finish. Baking the cake at a low temperature allows it to develop a slightly crusty top, which contrasts delightfully with its sticky interior. Parkin pairs wonderfully with a cup of tea or a glass of warming mulled cider. It can be enjoyed fresh but tastes best after resting wrapped for several days, allowing the flavors to meld and the texture to soften into a sticky, luscious delight. This makes it an ideal bake-ahead treat for holiday gatherings or cozy afternoons at home.

Ingredients

  • 200 g Butter
  • 1 large Egg
  • 4 tb Milk
  • 200 g Golden Syrup
  • 85 g Black Treacle
  • 85 g Brown Sugar
  • 100 g Oatmeal
  • 250 g Self-raising Flour
  • 1 tb Ground Ginger

Instructions

Begin by preheating your oven to a gentle 160°C (or 140°C if using a fan oven), equivalent to gas mark 3. Prepare a deep 22cm (9-inch) square cake tin by greasing it generously, then line the base with baking parchment to ensure an easy release later. In a small bowl, beat the egg and milk together lightly with a fork to combine them smoothly. This mixture will add moisture and help bind the cake ingredients. Next, take a large pan and gently melt the butter, golden syrup, black treacle, and brown sugar over low heat, stirring occasionally to encourage the sugar to dissolve completely. Be careful to avoid boiling; we want a smooth, rich liquid mixture. Once all the sugar has melted and blended, remove the pan from the heat. In a separate bowl, combine the oatmeal, self-raising flour, and fragrant ground ginger. Gradually add this dry mixture to the warm syrup mixture, stirring well to integrate. Then pour in the beaten egg and milk mixture and fold everything together until the batter is fully combined and glossy. Transfer the thick, luscious batter into your prepared cake tin, smoothing the top with a spatula for even baking. Place the tin in the oven and bake for 50 minutes to 1 hour. You'll know it's ready when the surface has set into a firm, slightly crusty top and a skewer inserted near the center comes out mostly clean with just a few moist crumbs. Remove the cake from the oven and allow it to cool thoroughly in the tin. Once cooled, wrap the cake tightly in a layer of parchment paper followed by foil. For the best flavor and texture experience, resist the urge to cut into it immediately. Allow the cake to rest for 3 to 5 days at room temperature. This resting period lets the cake mellow and become softer and stickier, improving its indulgent character. The Parkin will keep well for up to two weeks, evolving in deliciousness as it ages.

Quick Info

Prep Time
20 min
Cook Time
60 min
Total Time
80 min
Servings
10

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