Fresh Peach Shortcake

Directions

1. 1
   Set oven to 350 degrees.
2. 2
   Position oven rack in lower one-third of the oven.
3. 3
   Butter and flour an 8-inch square baking pan.
4. 4
   In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
5. 5
   In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
6. 6
   Stir in 1 cup sugar until combined.
7. 7
   Stir in the flour mixture, just until combined.
8. 8
   Pour the batter into prepared baking pan.
9. 9
   Bake for 35 minutes, or until cake is light golden, and tests done.
10. 10
    Cool in the pan on a rack for 5 minutes.
11. 11
    Remove from pan; cool completely on a rack.
12. 12
    In a large non-stick skillet, melt the remaining butter over medium heat.
13. 13
    Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
14. 14
    Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
15. 15
    In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
16. 16
    To assemble the cake: cut cake into 9 squares.
17. 17
    Cut each square in half horizontally.
18. 18
    Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
19. 19
    Pour some pan juices over.
20. 20
    Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.