Thor Cake – Black Treacle Cake from Derbyshire

Derbyshire Thor cake is a delicious Bonfire Night cake to savour. Loaded with warming ginger and zesty citrus peel, this rich black treacle cake is easy to make and feeds a crowd.

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Thor cake is Derbyshire’s answer to Yorkshire parkin. It’s got a lot of similarities but enough variation to be a definitive alternative to the traditional bonfire night cake in its own right.

Expect the comforting hug of black treacle flavour, chunks of zesty and sweet candied peel and plenty of warming ginger spice. This black treacle cake has a deep flavour and a robust, soft, sticky and chewy texture.

This recipe for Derbyshire Thor cake is part of my collection of traditional recipes originating in the East and West Midlands. Don’t miss the rest of the collection.

What is Derbyshire Thor cake?

Let’s be clear from the outset. Derbyshire Thor cake has nothing to do with the Marvel character. It’s actually an old-fashioned recipe which has evolved over centuries and now features oatmeal, black treacle, ginger and candied citrus peel. The treacle flavour is pronounced, so I’ve come to think of it as a black treacle cake.

Thor cake can also go by the name thar cake or tharf cake. These 3 terms date back to Anglo-Saxon times and translate as meaning unleavened. In these times Thor cake would have featured as the celebration cake served at Pagan winter festivals, although it would have been a much humbler bake back then.

Modern versions typically do include leavening – either baking powder and/ or an egg.

Technically, Thar cake could be classified as parkin, although it should not be confused with either Yorkshire parkin or Lancashire parkin:

• Yorkshire parkin is made using black treacle, but a significant quantity of milk is added to the batter.
• Lancashire parkin is made using golden syrup. It too includes plenty of milk in the batter.

These two parkin cakes are quite different from each other, but it’s not uncommon for bakers to use a blend of black treacle and golden syrup in their parkin recipe, depending on their own flavour preferences.

Interestingly, neither version of parkin typically includes citrus peel, which is an essential ingredient in Derbyshire Thor cake. And Thor cake also does not include milk, resulting in a thicker batter and denser cake (but, trust me, the denser nature of this bake is not a bad thing at all).

Why you’ll love this black treacle cake

Aside from all the cosy autumnal vibes this Bonfire Night cake sends out there are plenty of other reasons to love Thor cake:

• It has a rich, robust and unmistakable treacle flavour, making it a truly sensational British bake. If you adore bonfire toffee, then you should fall head of heels for Thar cake.
• The recipe feeds a crowd – expect to serve at least 16 portions of this Bonfire Night cake, although you could easily stretch that to 20. So, it’s perfect for feeding your firework-gazing throng.
• Containing equal measures of oatmeal and flour, although this bake is classed as a cake it, has similarities to flapjack too. Expect a slightly sticky and chewy texture.
• This cake is great for making in advance as it improves with time. Not only do the flavours develop further, but the texture also softens after 3 days (if you can wait that long before delving into it).
• It’s an ancient bake that embraces our historic past and is firmly rooted in our British Guy Fawkes festivities. The county of Derbyshire has done us proud with this one.

Incidentally, have you seen my Bonfire Night food guide? It’s loaded with tips and menu suggestions.

Ingredients notes

This Bonfire Night cake from Derbyshire, in the East Midlands, has some exciting ingredients.

Oatmeal: use medium ground oatmeal. Please note that oatmeal is not the same as porridge oats. Oatmeal is oats that have been ground, or processed, to produce a finer texture. If you struggle to pick up oatmeal, then blitz your oats in a food processor until they resemble medium oatmeal.

Plain flour: this does not contain a raising agent, so it is the ideal choice for tharf cake as very little leavening is needed. Please do not use self-raising flour instead as it contains too much baking powder for this recipe.

Black treacle: this is a very British product that is synonymous with Guy Fawkes night because it is the main ingredient in bonfire toffee (treacle toffee). Outside of the UK do try to hunt a tin of black treacle down but if it’s just not available (or ridiculously expensive) try this Thor cake recipe with dark molasses instead.

Butter: provided that you have no dietary restrictions, butter is the best option for this cake as it will deliver the best flavour. If you cannot tolerate dairy feel free to use a dairy-free block butter and add an extra pinch of salt to bolster the flavour.

Egg: the egg makes a huge difference to the overall texture of Thar cake. Without it, although the cake is still delicious, the texture is much more closed and is comparable to flapjack. You’ll most likely find that it sinks in the middle as it cools.

After testing this recipe extensively, I can confirm that the version with egg is the tastiest, but if you are not able to tolerate eggs then leaving it out will still result in a perfectly edible cake (it just won’t look as impressive).

Ginger: this is an integral ingredient in Derbyshire Thor cake. Some recipes use more/ less than I have specified. You can, of course, adjust the quantity used to suit your own tastes, but do include at least 1 ½ teaspoons for a cosy hit of warmth.

Candied peel: another essential ingredient. It’s not Thar cake without the candied peel. Opt for a mix of orange and lemon and, if possible, purchase the version that comes in chunks ready to be sliced and diced at home rather than the cheap (and woefully inferior) product typically sold in supermarkets.

Step-by step instructions

1. Weigh the dry ingredients (flour, oatmeal, spices, salt, baking powder and sugar) into a large bowl.
2. Mix well.
3. Melt the butter in a pan then beat in the treacle using a small handheld whisk.
4. Whisk in the egg.
5. Stir the finely diced candied peel in.
6. Pour the liquid into the dry ingredients and mix together well.
7. Spoon into 20cm x 20cm baking tin that has been greased and double-lined with baking parchment. Level the surface and bake for approximately 45 minutes (cover the top loosely with parchment after 30 minutes to stop the top from burning.
8. Test with a clean cocktail stick (poke it into the centre – it should come out clean if the cake is sufficiently cooked.
9. Let cool in the tin, then unmold, wrap in foil and store in an airtight tin for 3 days before cutting into portions.

Expert tips

• Use the correct size tin. For this recipe that is 20cm x 20cm (or 8 inches x 8 inches).
• Grease the tin and line it with baking parchment. I find a double layer of parchment really helps to protect the sides of this black treacle cake from drying out or catching during the 45-minute bake.
• Use digital kitchen scales and grams to achieve the most accurate measurement of ingredients. You’ll get a superior bake as a result. Cups are not accurate enough for baking.
• Don’t forget to cover the top of the cake after 30 minutes to prevent the top from burning.
• And try to leave this Bonfire Night cake for 3 days before slicing into it to allow the flavours and texture to develop fully.
• Never refrigerate Thor cake. There is absolutely no need and the flavour and texture will be adversely affected.

Frequently asked questions

Ways to use up leftover treacle

I say use up rather tongue in cheek here, as once opened, a jar of black treacle keeps well for a very long time. However, all of the following recipes embrace this wonderfully British ingredient in varying quantities.

Have you made this recipe for Derbyshire Thor cake? I hope you enjoyed it. Please leave a comment and/ or rating below to let me know what you thought of it.

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