I couldn't have got this cake more perfect if I had tried. The original parkin recipe is so good I am going to try and share it with you this month or next but I would like to think the success of the cake is at least in part down to me and getting things just right. It is very gingery, and very, very treacly with the most gorgeous sticky top and moist, squidy crumb. It isn't a cake that needs icing. Icing would ruin it. It is a cake which needs to be left naked and worshipped in all it's sweet, dark glory. Modesty has no place here.