Congresbury Ginger Shortcake

Rating: 4.14 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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!

By Jay

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
4 hrs 20 mins
total:
5 hrs
Servings:
8
Yield:
8 wedges
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
FOR THE SHORTCAKE
FOR THE ICING

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.

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  • 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.

  • 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.

  • 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.

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.

Nutrition Facts

Per Serving:
286 calories; protein 2.6g; carbohydrates 30.4g; fat 17.5g; cholesterol 45.8mg; sodium 185.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Chris
Rating: 5 stars
10/08/2008
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! Read More
Helpful
(11)

Most helpful critical review

LadyAllen
Rating: 3 stars
01/13/2009
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. Read More
Helpful
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chris
Rating: 5 stars
10/07/2008
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! Read More
Helpful
(11)
Liana
Rating: 5 stars
04/13/2011
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! Read More
Helpful
(8)
KayakGirl
Rating: 5 stars
06/21/2010
This is what shortcake should be! I love that little bit of ginger spark. Used this for strawberry shortcake. YUUUUUMY! Read More
Helpful
(8)
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LadyAllen
Rating: 3 stars
01/12/2009
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. Read More
Helpful
(4)
Cynthia LaFourcade
Rating: 3 stars
07/15/2014
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. Read More
Helpful
(2)
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