Yorkshire Parkin - Wheat, Gluten, Dairy, Nut Free

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.

• Ready In: 1 hr 10 mins
• Serves: 9
• Yields: 1 cake

Ingredients

• 4  ounces margarine
• 1⁄2 cup black treacle
• 1⁄4 cup golden syrup
• 4  fluid ounces milk
• 5  ounces self-rising flour, Wheat Free
• 2  ounces  rice flour
• 1  ounce potato flour
• 2  ounces caster sugar
• 1  teaspoon xanthan gum
• 2  teaspoons mixed spice
• 1  teaspoon bicarbonate of soda
• 1  teaspoon baking powder
• 1⁄2 cup applesauce, puree
• 1  tablespoon white vinegar

Directions

1. Heat the oven to 170 degrees Centigrade.
2. Warm the margarine, treacle and syrup in a pan until the marge is melted.
3. Add the milk and stir well, allow to cool.
4. Put all the other dry ingriedants in a mixing bowl and mix together well.
5. Add the apple puree, vinegar, and treacle mix to the dry goods.
6. Beat very well with a wooden spoon or hand whisk to obtain a smooth batter.
7. DO NOT ADD ANY OTHER LIQUID!
8. Pour into a lined square 6"/7" baking tin.
9. Freeze when cold, after the cake has been cut into pieces.
10. Or store in an airtight tin.