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Parkin cake is a traditional English moist oatmeal cake that's low in fat - which means it keeps well and just gets stickier and stickier. This deliciously sticky Parkin cake recipe uses black treacle, oatmeal and ground ginger to create a wonderfully warming cake that's perfect with a an afternoon cuppa. Often traditionally served around Bonfire Night as it has a hint of warming spice on cold evenings thanks to the ginger, this is a great cake that originated from the North of England.
- 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
- 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.
Top Tip for making Parkin cake
The cake can be wrapped in a freezer bag and frozen for up to three months. Allow it to defrost before serving.