I just love gingerbread and having a cold, but sunny day seemed the perfect excuse to play around with a homey cake that brought back the warm fuzzies from my childhood...you know the score. Walk home from school, open the door to a welcoming warm smell of something delicious. My mum used to make 'Parkin' which is basically gingerbread in a huge slab cake. So partly as a salute to my Yorkshire origins and because I've been reading Cyndi O'Meara's website (and she firmly believes that a piece of cake made with real eggs, butter and raw sugar, is a great treat and not at all bad for you), and partly because I agree with her and knowing the love that 'homemade' adds to anything, (it just puts the icing on the cake...that and the lemon glaze...yes I am still using those lemons;) Here is my Old Fashioned Gingerbread...or Parkin! Enjoy.
- 220 g treacle (or honey, though this does add a different taste)
- 220 g milk
- 225 g unsalted butter
- 200 g golden caster sugar
- 3 eggs
- 2-3 Drop doTERRA - Wild Orange Oil wild orange oil BUY
- 1/2 tsp almond essence
- 480 g Laucke Bakers Flour Bakers flour BUY
- 1-2 Drop doTERRA Oils cinnamon oil BUY
- 1 tsp cardamom
- 1 tsp nutmeg
- 1 tsp ground cloves
- 3 tsp ground ginger
- 1/2 Cup icing sugar
- 50 g lemon juice
Grease 23 cm long rectangular baking dish with butter. Preheat oven to 180°C. If not using a steam oven, place a tray of water on the bottom shelf of the oven.
Place milk and treacle in TM bowl and heat 3 min/70°C/speed soft.
Beat 10 sec/speed 8, pour out and set aside to cool slightly.
Cream the butter and sugar until light and fluffy 2 min/speed 5.
Add all remaining cake ingredients except flour, including treacle milk mixture. Beat 20 sec/speed 8.
Add flour and mix until just combined 22 sec/Interval.
Pour batter into prepared dish and bake or steam bake 30-40 minute until springing back when you push the edge with your finger.
To make the glaze, combine sugar and lemon juice in a bowl and stir with a fork. Drizzle over warm cake.