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Parkin Cake is a rich, ginger, oatmeal molasses cake. Traditionally Preheat oven to 325°F/160°C. Grease an 8 x 8 x 2 inch (22 x 22 x 5 cm) square baking pan with butter and line with parchment paper. To a small saucepan over low heat add the butter and sugar and heat until the butter is melted.
Like a fine wine, parkin improves with age, so bake it up to a week before you want to eat it. Heat the oven to 160°C/140°C fan/315°F/Gas 2–3. Beat the egg and milk together in a jug. Place the butter in a large pan with the molasses or treacle, golden syrup and sugar. Melt everything together over a low heat, stirring occasionally.
And so we present Yorkshire Parkin, that famously dark, rich, chewy, sticky, deeply flavorful cake that is the provides the perfect sweet comfort for those cold Fall and Winter nights! If you’re a fan of gingerbread and are looking for something uniquely different – this is it!
Parkin is a sticky cake flavoured with syrupy molasses, oatmeal and ginger, traditionally enjoyed on Bonfire Night in the north of England. Like a fine wine, parkin improves with age, so bake it up to a week before you want to eat it. Heat the oven to 160°C/140°C fan/315°F/Gas 2–3.
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