Ginger Peachy Shortcake Recipe
This Ginger Peachy Shortcake tastes divine ! Dig into a piece of this almond and ginger cake topped with juicy peaches and tell me if you like it ! Your suggestions for the Ginger Peachy Short Cake are welcome !
Ingredients
1 package loaf-size yellow cake mix
1 teaspoon ground ginger
Egg
Water
1 package (about 4 ounces) instant vanilla pudding mix
1 1/2 cups milk
1 cup light cream or table cream
1/2 teaspoon almond extract
6 large peaches, peeled, pitted, sliced and sweetened
Directions
Combine cake mix with ginger in a medium size bowl.
Prepare with egg and water, following label directions.
Pour into a baking pan 8x8x2.
Bake in moderate oven (350°) for 25 minutes or until top springs back when lightly pressed with fingertip.
Cool for 10 minutes in pan on a wire rack.
Loosen around edges with a knife; turn out onto rack; cool.
Prepare pudding mix with milk, cream and almond extract following label directions; chill.
When ready to serve, cut cake into 8 pieces; place each on a dessert plate.
Spoon peaches over top.
Stir pudding mixture until smooth; spoon over peaches.
Prepare with egg and water, following label directions.
Pour into a baking pan 8x8x2.
Bake in moderate oven (350°) for 25 minutes or until top springs back when lightly pressed with fingertip.
Cool for 10 minutes in pan on a wire rack.
Loosen around edges with a knife; turn out onto rack; cool.
Prepare pudding mix with milk, cream and almond extract following label directions; chill.
When ready to serve, cut cake into 8 pieces; place each on a dessert plate.
Spoon peaches over top.
Stir pudding mixture until smooth; spoon over peaches.
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By Same Chef
Chef
