Congresbury ginger cake

    1 hour 30 min

    This cake recipe, native to Congresbury, has a light ginger flavour. Cut into wedges and serve as you would a scone - perfect with tea.

    16 people made this

    Serves: 8 

    • 125g butter
    • 4 tablespoons caster sugar
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger
    • Icing
    • 4 tablespoons icing sugar
    • 50g butter
    • 1 tablespoon golden syrup
    • 1 teaspoon ground ginger

    Prep:20min  ›  Cook:20min  ›  Extra time:50min  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C / Gas mark 6. Grease a 23cm (9 in) cake tin or springform tin.
    2. Cream the 125g butter and 4 tablespoons 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 tin and bake for 15 to 20 minutes or until the cake is firm and pale golden on top. Allow the cake to cool in the tin for ten minutes, and then remove it from the tin and let it cool on a wire rack.
    4. Transfer the cake to a serving plate. Combine the icing sugar, remaining 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 cake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

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    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    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)