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Cozy Bonfire Night Parkin Cake Recipe with Sticky Treacle Glaze

bonfire night parkin cake - featured image
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A traditional Yorkshire parkin cake with a moist, chewy texture and a sticky treacle glaze, perfect for cozy bonfire nights and autumn gatherings.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 1 cup self-raising flour (120g), sifted
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice (optional)
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter (115g), softened
  • 1 cup dark muscovado sugar (200g)
  • 1 large egg, room temperature
  • 1/2 cup golden syrup (160g)
  • 1/2 cup whole milk (120ml)
  • For the Sticky Treacle Glaze:
  • 1/4 cup golden syrup (85g)
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons dark treacle or blackstrap molasses

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8-inch square baking tin with parchment paper.
  2. Toast the rolled oats in a dry skillet over medium heat for 3-4 minutes until lightly golden and fragrant.
  3. In a large bowl, sift together self-raising flour, salt, ground ginger, cinnamon, mixed spice, and baking soda. Stir in toasted oats and muscovado sugar.
  4. In a separate bowl, cream softened butter with golden syrup until smooth. Add the egg and beat well.
  5. Gradually fold dry ingredients into wet mixture, alternating with milk, stirring gently until smooth and thick.
  6. Pour batter into the prepared tin and smooth the top. Bake for 45-50 minutes until a toothpick comes out mostly clean with a few moist crumbs.
  7. Cool the cake completely on a wire rack for at least 1 hour before glazing.
  8. To make the glaze, melt butter, golden syrup, and treacle together in a small saucepan over low heat, stirring gently without boiling.
  9. Spread the warm glaze evenly over the cooled cake using a spoon or pastry brush.
  10. Allow the glaze to set for 15 minutes before slicing and serving.

Notes

Toast the oats to add nuttiness and texture. Use room temperature butter and egg for smooth batter. Bake low and slow at 325°F to avoid burning. Cool completely before glazing to ensure glaze sticks well. Parkin tastes better after resting 1-2 days. Freezing slices with glaze works well. Adjust spices or add dried fruit for variations.

Nutrition

Keywords: parkin cake, bonfire night, treacle glaze, Yorkshire cake, gingerbread, autumn dessert, sticky glaze

Find it online: https://yumnode.com/cozy-bonfire-night-parkin-cake-recipe-with-sticky-treacle-glaze-easy-steps/