Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour, sifted
- 10 g ground ginger
- 5 g ground cinnamon
- 1 g ground cloves
- 5 g baking soda
- 3 g salt
Wet Ingredients
- 115 g unsalted butter, room temperature, softened
- 100 g dark brown sugar, packed
- 170 g molasses
- 1 large egg
- 240 ml hot water, boiling
Lemon Glaze
- 120 g powdered sugar, sifted
- 30 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 267 kcal
- Protein
- 3 g
- Carbohydrates
- 46 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 29 g
- Sodium
- 227 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 36 mg
- Potassium
- 265 mg
- Calcium
- 50 mg
- Iron
- 1.3 mg
- Magnesium
- 43 mg
- Phosphorus
- 40 mg
- Zinc
- 0.3 mg
- Vitamin A
- 72 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.5 mg
- Folate
- 8 mcg
- Water
- 33 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) square baking pan and line the bottom with parchment paper.
Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl until thoroughly combined.
In a large bowl or stand mixer, beat the softened butter and brown sugar together on medium speed until creamy and pale.
Add the egg and molasses to the butter mixture. Beat until smooth, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The batter will be thick.
Carefully pour the boiling water into the batter while mixing on the lowest speed. Mix only until the water is incorporated and the batter is smooth and thin.
Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, whisk the powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the cooled cake before slicing.
Chef's Notes
- The boiling water is the secret weapon here; it blooms the spices and activates the baking soda immediately for a lighter texture.
- For a more intense 'Parkin-style' flavor without the heaviness, wrap the cooled cake in plastic wrap and let it sit for 24 hours before glazing. The flavors will deepen significantly.
- Use fresh ginger in addition to ground ginger (about 1 tsp grated) if you want a sharper spicy kick.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture.
Freezer: 3 months — Freeze without the glaze for best results.
Reheating: Serve at room temperature or warm slightly in a microwave for 10 seconds.
Troubleshooting
Cake sunk in the middle
Cause: Oven door was opened too early or underbaked
Fix: Fill the depression with extra glaze or whipped cream; it will still taste delicious
Prevention: Do not open the oven door during the first 25 minutes of baking; ensure toothpick test passes
Texture is tough or rubbery
Cause: Overmixing after adding flour
Fix: Cannot be fixed
Prevention: Mix dry ingredients until just combined before adding the hot water
Cultural Context
Gingerbread has been a staple of British baking since the medieval period, originally evolving from preserved ginger imported from the East. While 'Parkin' traditionally refers to a denser, oat-based cake from Northern England eaten on Guy Fawkes Night, this recipe borrows the flavor profile but uses a sponge method to achieve the light, airy texture favored in modern tea cakes.
