A rich very dark cake adapted from the original Parkin recipe for all those who cannot tolerate wheat.
I have made Parkin for many years, it is a great favourite of my family. You can add ground ginger instead of the spice to make a ginger cake. It freezes well and keeps for several days in an airtight tin.
I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin.
Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!
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