British · Dessert · Easy
Parkin Cake
- Total
- 1 hr 35 min
- Prep
- 30 min
- Serves
- 16
- Calories
- 245
Oatmeal and ginger give this dark syrup cake a nubbly crumb that grows softer and stickier as it rests, with treacle adding a deep bittersweet edge.
Golden syrup and treacle keep parkin cake moist long after baking, while oatmeal gives the crumb a little bite. The batter comes together in a saucepan once the butter and sugars melt, so there is no need to cream or whip.
Use medium oatmeal or oats ground to a coarse meal, not large whole flakes. Cool the syrup mixture before adding the egg, and wrap the fully cooled cake well to let its sticky texture develop.
Method
Heat the oven to 325°F (165°C). Line a 9-inch square baking pan with parchment. Whisk the egg and milk in a small bowl.
Warm butter, golden syrup, black treacle and brown sugar in a large saucepan over low heat for , stirring, until melted and smooth. Remove from heat and cool for until just warm.
Mix oatmeal, flour, baking powder, salt and ginger. Stir into the syrup mixture, then stir in the egg and milk until evenly combined. Spread in the prepared pan.
Bake for until the center springs back gently and a skewer comes out without wet batter. If necessary, bake for another . Cool completely in the pan before cutting or wrapping whole.
Forkue tips
- For a stickier crumb, wrap the cooled cake and leave it for 2 days before cutting; it can also be eaten as soon as it cools.
Storing and reheating
Wrap the cooled cake in parchment and an airtight container at room temperature for up to 1 week. Freeze portions for up to 3 months and thaw wrapped to retain moisture.
Kitchen gear
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Parkin Cake: FAQ
Can I replace black treacle with molasses?
Yes. Use dark unsulfured molasses for a similar depth; blackstrap is more bitter and can overpower the ginger.
Why is the cake crumbly on the first day?
The oats continue absorbing the syrups after baking. Give the wrapped cake a day or two to soften before judging its final texture.
How do I store and reheat Parkin Cake?
Wrap the cooled cake in parchment and an airtight container at room temperature for up to 1 week. Freeze portions for up to 3 months and thaw wrapped to retain moisture.
How long does Parkin Cake take?
About 1 hr 35 min in total: 30 min prep and 1 hr 5 min cooking.
What do I need to make Parkin Cake?
The key ingredients are butter, egg, milk, golden syrup, black treacle and oatmeal, plus pantry basics.
Any tips for Parkin Cake?
For a stickier crumb, wrap the cooled cake and leave it for 2 days before cutting; it can also be eaten as soon as it cools.
