Parkin

Traditionally made in the North of England, UK, for eating on a cold and frosty Bonfire Night (5th November) along with treacle toffee, this spicy cake has a wonderfully moist treacle flavour. And like few others, parkin improves - in flavour and in texture - the longer you keep it in a sealed tin. So, don’t save this cake just for Bonfire Night, eat it - like me - all year.