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Close up of thor cake (a version of parkin).
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5 from 2 votes

Derbyshire Thor Cake (Black Treacle Cake for Bonfire Night)

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: British, Regional
Diet: Vegetarian
Servings: 16
Calories: 258kcal

Equipment

  • 1 20cm x 20cm cake tin (8inch x 8inch)

Ingredients

  • 225 g Oatmeal medium ground
  • 225 g Plain flour all-purpose
  • ½ teaspoon baking powder
  • 175 g Demerara sugar
  • 3 teaspoons Ground ginger
  • ½ teaspoon Allspice
  • ¼ teaspoon Salt
  • 225 g Butter
  • 175 g Black treacle
  • 1 Egg large, free-range
  • 75 g Candied peel orange and lemon

Instructions

  • Preheat the oven to 180C/ 350F/ GM 4
  • Grease and line the baking tin with two layers of baking parchment (dab between the layers of parchment with a little butter to help it stick together if necessary to ensure a neat fit. The double layer of parchment helps protct the edges of the cake from burning during the long bake.
  • Weigh the dry ingredients (flour, oatmeal, spices, salt, baking powder and sugar) into a large bowl. Mix well.
  • Melt the butter in a pan then beat in the treacle using a small handheld whisk.
  • Whisk in the egg.
  • Finely dice the candied peel and stir it into the syrupy mixture.
  • Pour the liquid into the dry ingredients and mix together well with a large metal spoon.
  • Spoon into the prepared baking tin, level the surface and bake for 30 minutes, then cover the top loosely with parchment and continue to bake for another 15 minutes.
  • Test with a clean cocktail stick (poke it into the centre – it should come out clean if the cake is sufficiently cooked.
  • Let cool in the tin, then unmold, wrap in foil and store in an airtight tin for 3 days before cutting into portions.

Notes

  • 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.
  • Thor cake is delicious eaten just as it is. However, it can also be served spread with butter for a truly indulgent twist.
  • Although far from traditional, this black treacle cake is also delicious when served as a dessert with a good glug of custard. Some stewed apple alongside this pairing is also lovely.
 
Storage Instructions
Once baked and cooled it is best to store this cake for 3 days before consuming it. Just wrap it in foil and store in an airtight tin at room temperature.
After three days cut the cake up and serve or continue to store the cake in the same way for a further week. It will take a while to dry out or turn stale.
This Bonfire Night cake can also be frozen for up to 2 months. Wrap it well and label before freezing, then defrost at room temperature before consuming.
Vegan Thor Cake
Swap the butter for a vegan block butter and add in an extra pinch of salt. When it comes to the egg, this can be left out altogether. Leaving it out results in a flatter cake much more reminiscent of flapjack. It will sink a little in the middle as it cools down, this is normal. It is, however, very delicious.

Nutrition

Calories: 258kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 137mg | Potassium: 220mg | Fiber: 1g | Sugar: 22g | Vitamin A: 368IU | Vitamin C: 0.03mg | Calcium: 71mg | Iron: 3mg