Congresbury ginger shortcake –Welcome to a delightful baking experience! Today, we’re excited to share a scrumptious treat that will fill your home with the warm scent of ginger and sugar. Perfect for any occasion, this Congresbury Ginger Shortcake is sure to impress your family and friends. Let’s dive in!
Congresbury Ginger Shortcake
This cake is not only visually appealing but also incredibly flavorful, with the perfect balance of sweetness and spice. A delightful indulgence, it’s great as a dessert or even with your afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tablespoon fresh ginger, grated
- 1 cup milk
- ¼ cup crystallized ginger, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the grated ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Be careful not to overmix!
- Fold in the chopped crystallized ginger until evenly distributed within the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, you may frost or enjoy it plain, paired with a cup of tea or coffee.
Indulge in the flavors of this delightful Ginger Shortcake, perfect for sharing with loved ones or savoring all on your own. Enjoy your baking and munching experience!