Parkin Cake

This is a really yummy cake which I have made many times, by James Martin (James Martin - Sweet). Serves: 8-10 Prep: 20 min Cook: 1 hr 5 min Ingredients oil, for greasing - 225g self-raising flour - 1 tsp ground ginger - 1 tsp Bicarbonate of soda - 1 egg, lightly beaten - 115g caster sugar - 60g Butter - 115g golden syrup - 225ml Milk Here's how to make it: 1. Preheat the oven to 150°C/gas 2. 2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper. 3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the ...  Read the complete review

I adore Parkin Cake but it's so hard to find here in the South East. When I lived in York I remember a little bakery that sold Parkin Cake by either the slice (lump?), whole cake or would make up a certain sized cake if ordered a day or two in advance. They also used to make Parkin Cake of different strengths and I enjoyed a low fat version that the lady used to make for our local slimming class. A few years ago I decided to try making my own low fat version because the basis of Parkin Cake is very simple and it did not seem as though it would be too hard to adapt to my healthier diet. Here is the finished recipe and I make at least one Parkin Cake ...  Read the complete review

My one regret in moving South many years ago is that you just can't find a good Parkin cake in the shops down here - in fact these days you can't even find a bad one! What is it? Parkin cake is a traditional Northern cake which was one of the seasonal foods eaten around bonfire night - like toffee apples and treacle toffee it brings back memories of my childhood. Often called Yorkshire Parkin it is widely available throughout the North but not often sold (or even known about) further South. Although I was born in Lancashire my mother was very adept at making a good Parkin and as a child I loved to help her when she made it. Like many of ...  Read the complete review