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Parkin Cakes

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting time 30 minutes
Servings 12
Calories 320 kcal

Ingredients

  • 8 ounces unsalted butter softened
  • 1 cup light corn syrup
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • 1 cup self-rising flour
  • 1/2 cup old fashioned oatmeal NOT quick oats
  • 4 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 large eggs beaten
  • 2 Tablespoons whole milk if needed
  • Confectioner's sugar for garnish

Instructions

  1. Preheat the oven to 275℉. Lightly spray an 8"x8" square pan with coconut oil spray. (or grease with butter)

  2. In a large bowl, whisk together the flour, oatmeal, ground ginger, nutmeg, pumpkin spice blend, and baking powder. Set aside.

  3. In a large heavy saucepan, melt the butter, light corn syrup, brown sugar, and molasses over a low heat. DO NOT BOIL.

  4. Slowly stir the melted butter mixture into the dry ingredients, mixing until all the ingredients ae well blended and it's a bit crumbly. Then beat in the egg, one at a time. If the cake looks dry, beat in 1 Tablespoon of milk at a time until you have a soft batter.

  5. Pour the batter into the pan and bake for 90 minutes, until firm and set and it turns a dark golden brown. Remove from oven and cool in the pan on a baking rack for at least 30 minutes before removing cake to another baking rack.

  6. Once it's completely cool, slice and serve. Or store in an airtight tin for up to 3 days. (5 days if refrigerated). Serve with confectioner's sugar sprinkled on top.