Wednesday, 9 January 2008


(a very basic and not-too-sweet cake)

for TX Poppet, who asked

Preheat oven to 350.

Melt 1/2 cup butter, mix with 2/3 cup molasses in bottom of large bowl.
1 cup rolled oats*
1 cup flour
1 tablespoon sugar
1 teaspoon vanilla
and 1/2 teaspoons of:
baking soda
pinch of cloves

Stir with 2/3 cup milk. It will make a lumpy, odd batter.
Greased square pan about 30 minutes or so. Done when cake begins to pull away from the edges of the pan.

Also really good with a handful of chopped pecans, topped with any icing or glaze. Or eaten straight out of the pan. Your call.

*Using rolled oats gives it a definitively bumpy texture. I've been known to run the oats through my food processor for a minute or so to break them up a bit, too. This makes a smoother cake.

This makes the house smell fantastic and is an easy thing to whip up before the kids get home.



BabelBabe said...

nine inch square pan?

my husband will love this, off to give it a shot...

daysgoby said...

Actually, the recipe says 8 inch, but I can't see why not - just give it a weather eye during the last few minutes...

I hope you enjoy!

TX Poppet said...

So yummy! I can't wait to pop one in the oven.

Stomper Girl said...

I thought parkin was a traditional Yorkshire recipe so I am liking the fact that it is being brought to me in Australia from an American in Nova Scotia. bless the world wide web.

(I may wait until after our summer before I try it)

Kim said...

OMG - I can't believe you posted this - I've been looking for a recipe for MONTHS.

It is DELICIOUS with gently poached sticks of rhubarb. Trust me.

Suse said...

Plain flour, or self raising?

daysgoby said...

Regular. It doesn't 'rise' much in the pan at all.