Congresbury Ginger Shortcake Recipe - Allrecipes.com
Congresbury Ginger Shortcake Recipe
  • READY IN 5 hr

Congresbury Ginger Shortcake

Recipe by  

"This is an old British recipe handed down for many generations. I would like to archive it here so that it doesn't get forgotten. It's a hit in our family, and I hope this delicious shortcake makes a lot of other people happy, too!"

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Ingredients Edit and Save

Original recipe makes 8 wedges Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    5 hrs

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
  2. Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
  3. Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
  4. Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.
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Footnotes

  • Editor's Note
  • Golden syrup is a sugar cane syrup that can be found in some supermarkets and specialty stores. Light corn syrup may be used as a substitute.
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Reviews More Reviews

Oct 07, 2008

Wow! I just tried this recipe, and my roomie and I absolutely LOVED it. I did make a few adjustments, however. I substituted 2 tbsp of corn starch for some of the flour to make it fluffier and less staunch. I know it's a shortcake, but we were in the mood for more "cakey" cake. I also used the light Karo syrup instead of the golden because it's what was on hand, and added about 1/2 tsp cinnamon and cornstarch into the glaze to make it slightly reminiscent of pumpkin pie, and thicker. I used a loaf pan and adjusted the temperature to 375 for 23 mins and it came out divine. Thanks for the great recipe!

 
Apr 13, 2011

This shortcake is fabulous. Easy, quick, and delicious. I had to add about 2-3 Tablespoons of milk to mine before it was even close to a "firm dough", but I am not known to be a precise measurer, so that is most likely my fault. Regardless, it turned out beautifully. I served with fresh sliced strawberries in sour cream/brown sugar. Heavenly!

 

6 Ratings

Jun 21, 2010

This is what shortcake should be! I love that little bit of ginger spark. Used this for strawberry shortcake. YUUUUUMY!

 
Jan 12, 2009

Tasty but recipe has issues. Either it needs more liquid to make it a "firm dough" Or it needs to be changed to something that specifies it is not a dough but more of a graham cracker crust consistency. It didn't form a dough at any point. Recipe is slightly misleading and that is annoying. Like I said good tasting shortcake though.

 
Jul 15, 2014

Far from being a shortcake, this was more like a cookie. The only reason why I give it three stars is the flavor was okay.

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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