Authentic Spiced Gin Parkin Recipe
This Spiced Gin Parkin elevates the traditional Northern English ginger cake with the aromatic notes of botanical gin and warming winter spices. The characteristic sticky texture of black treacle and medium oatmeal creates a dense, chewy sponge that matures beautifully over several days.
- Prep
- 20 min
- Bake
- 60 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 310 kcal
Method
Preheat your oven to 140°C (275°F) and grease a 20cm (8-inch) square baking tin, lining it with parchment paper.
In a medium saucepan over low heat, combine the butter, brown sugar, black treacle, and golden syrup. Stir gently until the butter and sugar have melted into a smooth liquid, then remove from heat immediately to prevent boiling.
In a large mixing bowl, sift together the self-raising flour, ground ginger, cinnamon, and cloves. Stir in the medium oatmeal until well distributed.
Create a well in the center of the dry ingredients and pour in the melted treacle mixture. Use a wooden spoon to gradually incorporate the flour and oats into the liquid until a thick batter forms.
In a separate small bowl, beat the egg with the gin and milk. Add this to the cake batter and stir until completely smooth and combined.
Pour the batter into the prepared tin and bake for 60 to 70 minutes, or until the center is set and a skewer comes out clean.
Allow the parkin to cool completely in the tin. Once cold, wrap the cake (still in its parchment) tightly in foil and store in an airtight container for at least 3 days before eating to allow the stickiness to develop.
Notes from the kitchen
Patience is key: Parkin is notoriously better if left to mature for 3-5 days; the gin and ginger flavors deepen significantly.
Choose a high-juniper or spiced gin like Opihr to ensure the botanical notes aren't lost among the strong treacle flavor.
If the parkin feels too firm after baking, don't worry; the moisture from the atmosphere and the sugars will soften it into a sticky texture over time.
When melting the treacle and butter, do not let it simmer as this can make the final cake brittle rather than chewy.
