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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 220 Gram treacle (or honey, though this does add a different taste)
- 220 Gram milk
- 225 Gram unsalted butter
- 200 Gram golden caster sugar
- 3 eggs
- 2-3 Drop doTERRA - Wild Orange Oil wild orange oil BUY
- 1/2 Teaspoon almond essence
- 480 Gram Flour-Bakers or Strong flour Bakers flour BUY
- 1-2 Drop doTERRA Oils cinnamon oil BUY
- 1 Teaspoon cardamom
- 1 Teaspoon nutmeg
- 1 Teaspoon ground cloves
- 3 Teaspoon ground ginger
- 1/2 Cup icing sugar
- 50 Gram 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.