Gingerbread (The Cake, Not The Man!)

Makes 18 large pieces
by Tenina Holder

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 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.

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  • 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
  • lemon glaze
  • 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 Thermomix 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.

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