This recipe is taken from The Yorkshire Dalesman, a monthly magazine of Dales life and industry. Hull History Centre has back copies from April 1939 to June 2013 and they are available to view in the search room (L.9.4). The recipe is easy to make and creates a lovely moist sticky cake. Although you can eat the cake almost immediately, and believe me it’s difficult to resist, I wrap it and store it in an airtight cake tin for several days as it gets stickier.
What you will need...
8oz/220g soft butter
4oz/110g soft, dark brown sugar
2oz/55g black treacle
7oz/200g golden syrup
5oz/120g medium oatmeal
7oz/200g self raising flour
1 tsp baking powder
4 tsp ground ginger
2 tsp nutmeg
1 tsp mixed spice
2 large eggs, beaten
2 tbsp milk
Heat the oven to 275 °F/140 °C/gas 1
Grease an 8” x 8”/20cm x 20cm square or loaf cake tin
In a large heavy- based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. In a large baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly.
Part way through the mixing process...
Try to resist the cooling parkin!
Store the parkin in an airtight tin for a minimum of three days, you can even leave it up to a week before eating and the flavours really develop and the mixture softens even further becoming moist and sticky. The cake will last up to two weeks in an airtight container.
Sticky and delicious!
Carol Absolutely gorgeous! Very moist and just the right amount of ginger
Laura Fantastic cake! Lovely texture and ginger taste. Great for this time of year
Claire Lovely and comforting, a great winter treat
Verity Perfectly baked!
Elaine Very moist and tasty
Dave Very nice. Gingery and filling
Mrs West Delicious – moist and tangy
Michele Beadle, Reader Assistant