Parkin cake recipe

Click to rate
(674 ratings)
Sending your rating
  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
makes: 16 - 20
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 1 hr
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Click to rate
    (674 ratings)
    Sending your rating

    Related Recipes