Parkin cake Recipe

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  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian

makes:

16 - 20

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

1 hr

Parkin is a traditional English moist oatmeal cake that’s low in fat – which means it keeps well and just gets stickier and stickier

Ingredients

  • 125g (4oz) butter
  • 175g (6oz) black treacle
  • 150ml (¼ pint) milk
  • 175g (6oz) self-raising flour
  • 175g (6oz) medium oatmeal
  • 125g (4oz) dark muscovado sugar
  • 2 level tsp ground ginger
  • 1 medium egg, beaten
  • 18cm (7in) square cake tin, lined with baking parchment

Method

  • Place the butter, treacle and milk in a pan, and heat gently until butter has melted.

  • Add the flour, oatmeal, sugar and ginger, then beat in the egg.

  • Pour mixture into the lined tin and bake in the centre of a preheated oven at 160°C (320°F, gas mark 2) for 1 hour, or until the centre of the cake is just firm to the touch.

  • Remove cake from the oven and leave it to cool in the tin for 15-20 minutes, then transfer it to a wire rack to cool completely.

  • When the Parkin is cold, wrap it in clean baking parchment then foil, and keep it in a cool place for 3-4 days before eating.

More Recipe Ideas

Top Tip

The cake can be wrapped in a freezer bag and frozen for up to three months. Allow it to defrost before serving.