Why should parkin ginger cake rest overnight?

Resting lets the syrup and spices settle into the crumb, making the cake stickier, moister, and more flavorful the next day.

Can I bake this in a loaf tin?

Yes. A loaf tin works well, but the cake may need the full baking time because the batter sits deeper than in a square tin.

How do I avoid a dry parkin cake?

Do not overmix after adding the syrup mixture and milk, and start checking near 45 minutes. Pull the cake when a skewer has a few moist crumbs rather than waiting for it to look completely dry.

Can I freeze this cake?

Yes. Wrap cooled slices tightly and freeze for up to 2 months, then thaw at room temperature before serving.

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Classic British Parkin Ginger Cake Recipe - Sticky & Moist Spiced Loaf

Name: Classic British Parkin Ginger Cake Recipe - Sticky & Moist Spiced Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Cuisine: British
Ingredients: 115g unsalted butter, softened; 115g black treacle or molasses; 100g golden syrup; 100g light brown sugar; 225g self-raising flour; 1 tsp ground ginger; 1 tsp mixed spice; 1/2 tsp ground cinnamon; 1 large egg; 120ml whole milk

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 11, 2026 · Updated Jun 27, 2026

British 65 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodwinter-bakingspicedlow-sugarminimal-ingredientsstickyparty

Easy classic British Parkin ginger cake recipe that's moist, sticky, and bursting with warming spices. Perfect for beginner bakers and ideal for winter teatime or festive gatherings. Uses simple ingredients and low sugar for comforting, authentic flavor.

Classic British Parkin Ginger Cake Recipe - Sticky & Moist Spiced Loaf

Prep 15 min

Cook 50 min

Total 65 min

Servings 10

Difficulty easy

Cuisine British

Ingredients

Servings 10

115g unsalted butter, softened
115g black treacle or molasses
100g golden syrup
100g light brown sugar
225g self-raising flour
1 tsp ground ginger
1 tsp mixed spice
1/2 tsp ground cinnamon
1 large egg
120ml whole milk

Measured ingredients for BeginnerBakes classic British parkin ginger cake

Instructions

Preheat your oven to 320 degrees F (160 degrees C). Grease a 20 cm square tin or loaf tin and line the base with parchment paper.
In a medium saucepan over low heat, gently melt the butter, black treacle or molasses, golden syrup, and light brown sugar. Stir until smooth, then remove from the heat and cool slightly.
Sift the self-raising flour, ground ginger, mixed spice, and cinnamon into a large mixing bowl.
Make a well in the center of the dry ingredients and add the egg.
Pour in the cooled syrup mixture and the milk, then fold gently with a wooden spoon or spatula until just combined.
Pour the batter into the prepared tin and smooth the top with the back of a spoon.
Bake for 45 to 50 minutes, until the top is set and a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
For the best sticky texture, wrap the cooled cake and let it rest overnight before slicing.
Slice and serve with tea or your favorite hot drink.

BeginnerBakes parkin ginger cake batter smoothed into a lined tin

Tips

Equipment Needed

Use a 20 cm square tin or loaf tin, parchment paper, a medium saucepan, a large mixing bowl, a sieve, and a spatula or wooden spoon. A wire rack and kitchen timer also help beginners cool and judge the cake without rushing it.

Ingredient Prep Notes

Melt the butter, treacle, syrup, and sugar gently so the mixture is smooth but not boiling. Sift the flour and spices together before adding liquid so the ginger and cinnamon are evenly distributed through the batter.

Oven Note

Preheat fully to 320 degrees F and bake on the middle rack for steady, gentle heat. Avoid opening the oven early, and test near the end because the skewer should show clean crumbs rather than wet batter.

Easy Upgrade Ideas

Add orange zest or a pinch of cloves for a brighter, more festive spice profile. For a simple finish, brush the cooled cake with a little warmed golden syrup or serve slices with softly whipped cream.

Frequently Asked Questions

Why should parkin ginger cake rest overnight?: Resting lets the syrup and spices settle into the crumb, making the cake stickier, moister, and more flavorful the next day.
Can I bake this in a loaf tin?: Yes. A loaf tin works well, but the cake may need the full baking time because the batter sits deeper than in a square tin.
How do I avoid a dry parkin cake?: Do not overmix after adding the syrup mixture and milk, and start checking near 45 minutes. Pull the cake when a skewer has a few moist crumbs rather than waiting for it to look completely dry.
Can I freeze this cake?: Yes. Wrap cooled slices tightly and freeze for up to 2 months, then thaw at room temperature before serving.

Ingredient Replacements

Use unsulphured molasses instead of black treacle if that is what you have; the cake will still be dark, sticky, and warmly flavored. Honey or light corn syrup can replace golden syrup, though golden syrup gives the most classic British sweetness.

If self-raising flour is unavailable, use 225g plain flour with 2 teaspoons baking powder and a small pinch of salt. Whole milk can be replaced with oat milk or another unsweetened plant milk for a dairy-free version.

Use a firm plant-based baking stick instead of butter if needed, and a flax egg for an egg-free variation. Let substituted cakes cool fully before slicing because they can be more delicate while warm.

Storage and Reheating

Wrap the cooled parkin ginger cake tightly and store it at room temperature for up to 5 days. The texture is usually best after resting overnight.

Freeze individual slices for up to 2 months with parchment between them. Thaw at room temperature, or warm a slice gently in a 300 degrees F oven for 3 to 4 minutes if you want it softer.

Read related air fryer guides and cooking tips.

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Classic British Parkin Ginger Cake Recipe - Sticky & Moist Spiced Loaf

Recipe Details

Ingredients

Instructions