Traditional Yorkshire Parkin Cake
Yorkshire Parkin is a dense, sticky cake made with oatmeal, black treacle, and ground ginger — a traditional bake closely tied to Guy Fawkes Night celebrations in Northern England. The flavor deepens over a day or two of resting, so making it ahead is worthwhile. Expect about 1 hour from start to finish, plus cooling time.
Equipment
- Mixing Bowls
- Whisk
- 9-inch square cake pan
- Saucepan
- Cooling Rack
Ingredients
For the Dry Components:
- 1 ¼ cups medium oatmeal preferably organic
- 1 cup all-purpose flour
- ½ cups brown sugar lightly packed
- 2 teaspoons ground ginger freshly ground if possible
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Wet Components:
- ½ cup unsalted butter cut into pieces for easy melting
- ¾ cup black treacle (molasses)
- ¼ cup milk whole milk is preferred
- 1 large egg at room temperature
Instructions
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch square cake pan with parchment paper.
- In a large mixing bowl, combine the oatmeal, flour, brown sugar, ground ginger, baking powder, and salt. Mix thoroughly to ensure even distribution of the spices.
- In a small saucepan, melt the butter over low heat. Once melted, stir in the black treacle and milk. Heat gently, stirring occasionally, until the mixture is smooth and well combined.
- Make a well in the center of your dry ingredients and pour in the melted butter mixture. Stir gently with a wooden spoon or spatula until just combined. Avoid overmixing to keep the cake tender.
- Beat the egg lightly and fold it into the batter. The mixture should be thick yet pourable.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for about 50 minutes or until the cake is springy to the touch and a skewer inserted into the center comes out clean.
- Allow the parkin to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, allow the parkin to mature for several days in an airtight container before serving. This enhances the moistness and allows the spices to develop further.
Nutrition
Calories: 243kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 152mgPotassium: 380mgFiber: 1gSugar: 25gVitamin A: 267IUVitamin C: 0.003mgCalcium: 88mgIron: 2mg
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