The Bakinglady 

Having two recipes for the same cake, isn't a hardship as far as I'm concerned, the more yummy cake love in the world the better!!! I have added this second Parkin recipe with a zesty orange twist because it's just sooooooo good and absolutely perfect for cold, frosty days when your tummy needs an edible hug ❤️

170g self raising flour

3 heaped teaspoons ground ginger

2 level teaspoons ground nutmeg

1 level teaspoon ground cinnamon

Zest of 2 large oranges

120g porridge oats

250g golden syrup

75g black treacle

150g salted butter

150g soft dark brown sugar

2 medium eggs, beaten

25ml milk

3 pieces of stem ginger in syrup, finely chopped

Icing

50g icing sugar, sieved

1 tablespoon syrup from the stem ginger

a little orange juice 

3 pieces of stem ginger, finely diced

What to do....

Preheat the oven to 140c.

Sieve the flour and all the spices and zest into a large mixing bowl then add the porridge oats.

Place the butter, sugar, golden syrup and black treacle into a small saucepan and melt gently until you have a smooth liquid.

Pour into the flour mixture along with the chopped ginger, beaten eggs and milk.

Stir well until you have a smooth batter then pour into a lined 8" (20cm) square tin.

Bake in a preheated oven for 1-1 1/4 hours (a cocktail stick will come out clean). Leave in the tin for 5 minutes then transfer to a wire rack.

Icing- place the sieved icing sugar and ginger syrup into a small bowl and mix well, add a little orange juice a teaspoon at a time to make a thick icing and drizzle or pipe over the still warm cake, then sprinkle with the finely diced ginger... 

I find this cake even more delicious if you can bare to leave it for 24 hours in an airtight tin, it gets lovely and sticky....