Traditionally eaten on Bonfire night (5th November), parkin cake is also eaten throughout the year. The cake is preferably eaten a few days after being made so the cake can become chewy and sticky. This made it perfect for the working class men of the North, it became a perfect treat that can be packed up and sent with them to work for weekday lunches.
- 1 cup honey
- 1/4 cup molasses
- 1 stick/4 ounces unsalted butter
- 1/2 cup dark brown sugar
- 1 cup all-purpose flour
- 1/2 cup oatmeal
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 4 teaspoons dried ginger
- 2 teaspoons freshly ground nutmeg
- 1/4 teaspoon of salt
- 1 large eggs beaten
- 1 tablespoons milk
Preheat oven to 285 degrees F.
Grease a 9 x 11 inch loaf pan with butter.
In a small saucepan add the molasses and honey, butter and sugar.
Heat over low heat until melted.
In a mixing bowl, combine the flour, oatmeal, baking powder, ginger and salt.
Add the molasses, honey and butter and stir until combined.
Add the beaten egg, then add the milk.
Bake in the center of the oven for 1 hour or until you see the sides of the cake start to come away from the pan.
Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.