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It’s a British tradition, especially in Northern England, to make and serve Parkin Cake for Guy Fawkes Night/bonfire night on 5th November (more on this below). This rich, molasses-flavored, soft and sticky cake features ginger, nutmeg, steel-cut oats, and England’s favorite black treacle and golden syrup.

Square slices of parkin cake in a cast iron pot


Typically served in the winter months, this traditional sticky oat spice cake has large historical connection dating back to the 17th century, with an annual event that continues to this day. Another sweet treat served on this night is Bonfire Toffee, made with black treacle (molasses), butter, and sugar.

Table of contents


Guy Fawkes Night/Bonfire Night November 5th History


Guy Fawkes was a notorious figure who had a failed attempt to torch the House of Lords in the Houses of Parliament and assassinate King James on this night in 1605, known as the ‘Gunpowder Plot.’


It is tradition to burn bonfires and a dummy ‘guy’ to signify the demise of Guy Fawkes. Celebrations also include fireworks and food, such as sausages (or hot dogs) cooked over the fire, along with this Parkin (or Parken) Cake. A famous poem is also recited:


Remember, remember the fifth of November,
Gunpowder, treason, and plot.
We see no reason
Why gunpowder treason
Should ever be forgot.

2 squares of cake stacked on top of each other

Parkin Cake Types


There are two types of Parkin (which are regional): Yorkshire and Lancashire. Each of the different Parkins come from a different coast of the North of England—Yorkshire on the east coast and Lancashire on the west coast.

This recipe is for Yorkshire parkin, but if you prefer a less molasses flavor, you can simply swap the syrup mixture of black treacle and golden syrup (or molasses and honey). This particular Parkin recipe is the Yorkshire variety. The Lancashire parkin will be lighter in color than the Yorkshire version.

Yorkshire Parkin

  • Texture: Moist, dense, and chewy.
  • Flavor: Heavy on black treacle, giving it a rich, slightly bitter molasses flavor.
  • Oats: Often made with medium or fine oatmeal rather than rolled oats.

Lancashire Parkin

  • Texture: Lighter and more cake-like.
  • Flavor: Sweeter and less intense due to the use of more golden syrup and less black treacle.
  • Oats: May include steel-cut oats for a nuttier texture.

Waiting to Eat Parkin

While it’s tempting to eat Parkin right away, traditional cake recipes suggest waiting a few days before indulging. This resting period allows the cake to become stickier, moister, and more flavorful as the treacle, syrup, and spices develop and meld together.

However, if you can’t wait, it’s still delicious fresh from the oven! Expect a firmer texture and slightly less intense flavor, but warm Parkin served with custard or a dollop of cream is an irresistible treat. If you have leftovers, store them in an airtight tin or container for a few days to enjoy the classic sticky Parkin texture later!

2 pieces of parkin cake on a sliver plate

Oats in Parkin


The oats play a very important role for a few reasons. Steel-cut oats (Scottish milled oats or medium oatmeal/oats in the UK) are the only type that should be used. They are hard grains and long cooking. Any other type, like instant, rolled oats, or porridge oats, can absorb the liquid and change the structure of the cake, so be sure to use the right oats. The other reason steel-cut oats are used is for the chewy texture.


It has been suggested that the oats should be blended before adding. This should not be done. The oats should remain visible in the cake when cut, which is traditional, and blending them would cause you to lose the chewy texture.

To find steel cut oats in the U.S., there are a few good brands who sometimes label them as pinhead oats or Irish oats. Some grocery store chains even have their own brand.

The right oats


The steel cuts oats should look like the ones on the left below. The oats on the right are rolled/porridge oats and will not work in this recipe.

Steel cut oats and rolled oats


US and UK Ingredients


All the traditional ingredients in this traditional Yorkshire parkin are easily found in the US, with the exception of black treacle and golden syrup. Being in the US myself, I typically buy these from Amazon. If that is not possible, dark molasses and honey make excellent substitutes.


Parkin Cake Ingredients:

  • Melted butter
  • Light or dark brown sugar
  • Golden syrup or honey    
  • Black treacle or dark molasses
  • All-purpose/plain flour
  • Steel cut/medium oats 
  • Baking soda/bicarbonate of soda
  • Baking powder
  • Ground ginger
  • Ground nutmeg
  • Salt
  • Egg
  • Milk

Tips for making Parkin Cake for the best results

  • Use the right oats. Steel cut/Irish oats, Scottish milled oats.
  • It is important not to overwork the mixture. Mix just enough to incorporate the wet ingredients into the dry ingredients.
  • The best pan to use for this recipe is an 8 x 8-inch (22 x 22 cm) square cake tin or pan. Note: metal bakes faster than glass because it retains more heat.
  • Always line your baking pan or tin with parchment paper. Greasing it first will help the paper stick and flatten to the pan. The paper prevents sticking and makes it easier to lift the cake out of the prepared tin.
  • Make sure to use a large bowl for the dry ingredients so you have enough room to add the wet ingredients.

If you’ve tried this Parkin Cake or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

Yield: 16 pieces

Parkin Cake for Guy Fawkes Night

Squares of parkin cake are piled in a grey dish

A sticky, ginger spiced cake made with steel cut oats, black treacle and golden syrup.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • ½ cup (113 grams) unsalted butter
  • ½ cup (102 grams) dark brown sugar
  • ½ cup (136 grams) honey
  • ⅔ cup (205 grams) molasses
  • 1 cup (130 grams) all-purpose/plain flour
  • ½ cup (91 grams) steel cut/medium oats * see note
  • ½ teaspoon baking soda/bicarbonate of soda
  • ½ teaspoon baking powder
  • 4 teaspoons ground ginger
  • 2 teaspoons freshly ground nutmeg
  • ¼ teaspoon of salt
  • 1 large egg, room temperature, beaten
  • ¼ cup (59 ml) milk, room temperature

Instructions

  1. Preheat oven to 325°F/160°C.
  2. Grease an 8 x 8 x 2 inch (22 x 22 x 5 cm) square baking pan with butter and line with parchment paper.
  3. To a small saucepan over low heat add the butter and sugar and heat until the butter is melted. Stir in the molasses and honey until the sugar is dissolved. Remove from the heat.
  4. In a mixing bowl, combine the flour, oats, baking soda, baking powder, ginger, nutmeg and salt. Make sure the oats are coated well in the flour so they don't sink to the bottom of the cake. Add the molasses/honey/butter mix to the dry ingredients, stir or whisk until combined. Add the beaten egg, add the milk and stir until well mixed.
  5. Pour the batter into the prepared baking pan. 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 and a toothpick comes out clean when inserted in the center. The time will also depend on your oven and the type of pan used. Metal pans bake faster than glass ones. If you find the cake rises then sinks a little in the center, this means you may have overworked the batter. Don't worry, it will still taste good.
  6. If a toothpick comes out clean when inserted in the center, but the top still looks soft, turn off the oven and allow to bake for 5-10 minutes more, then check again.
  7. After removing from the oven, allow the cake to cool in the pan for 10 minutes, then carefully lift out of the pan using the paper (this is a very soft cake and can crack and break). Transfer to a cooling rack to cool completely.
  8. Wrap in parchment paper and store for 5 days before eating. This is the traditional waiting time, but you can also eat it after cooling.
  9. The cake can be kept in a sealed container for up to 1 week

Notes

This is the hard type of oat that is the only type that should be used. Steel cut oats in the U.S and Scottish milled oats in the UK. Instant/quick cooking or rolled oats will not work and may make the cake too soft as they will absorb the liquid.. The steel cut/medium oats are for the chewy texture.

Nutrition Information

Yield

16

Serving Size

1 piece
Amount Per Serving Calories 202Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgCarbohydrates 35gFiber 1gSugar 25gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Dessert