this is one of those cakes in which you can use whole-wheat flour, brown-sugar and molasses without any problems at all, and the result is delicious as well as nutritious. It’s moist and gooey, particularly if you wrap it in foil and keep it a few days before eating it.” (from ckbk–vegetarian dishes from around […]
By Yankee Magazine
Dec 27 2007
this is one of those cakes in which you can use whole-wheat flour, brown-sugar
and molasses without any problems at all, and the result is delicious as well as
nutritious. It’s moist and gooey, particularly if you wrap it in foil and keep
it a few days before eating it.” (from ckbk–vegetarian dishes from around the
world-Rose Elliot)
Makes 15-18 pieces
8 tbsp butter or margarine
1 cup (250 ml) molasses
1/2 (125 ml) Firmly packed dark brown sugar
1 cup (250 ml) whole-wheat flour
1 tsp baking powder
1 tsp ground ginger
1 tsp mixed spice: ground ginger, nutmeg, cinnamon, allspice (to taste)
1 1/2 cup (375 ml) rolled oats
6 tbsp milk
1 egg
Preheat oven to 325 deg. (160 cel.)
Put margarine or butter into a small saucepan with the molasses, brown sugar,
heat gently just until melted, DO NOT boil. Cool.
Measure flour, baking powder, spices into bowl, stir in oats.
Make a well in the centre of dry ingredients, pour in cooled molasses mixture
and the milk, and then the egg, mix thoroughly-smooth.
Brush an 8″ (20 cm) square pan with softened butter or margarine, pour in
mixture.
Bake for 55/60 minutes (check it at about 35 mins, then every 5/7 min with
toothpick etc………parkin should shrink away from the sides and feel firm to
the touch.
Cool-wrap, wait and then enjoy!
P.S. LYLE’S Golden Syrup:
http://shop.store.yahoo.com/oakvillegrocery/lylgolsyr.html
can be found in most local shops, and can be substituted wholly for the
molasses and brown sugar — just use Lyle’s instead 🙂
Also if molasses is used don’t use Blackstrap–which I love, but just does not
bake up well in this cake 🙁