This cake recipe, native to Congresbury, has a light ginger flavour. Cut into wedges and serve as you would a scone - perfect with tea.
This is a shortbread, not really a 'cake'. Very easy to make and has a nice subtle ginger flavour. It was difficult to get off the base of the springform tin and unhelpfully broke in several places, so it's unlikely to win points for appearance! Will make it again but next time I might make individual biscuits rather than one large one. - 15 Aug 2010
A little like a shortbread but very crumbly. Rather sweet and would be better having used an egg to bind the mIxture - 19 May 2015
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! - 07 Oct 2008 (Review from Allrecipes US | Canada)