Peach Shortcake

Cake

2 cups all purpose flour

2 tbsp brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/2 cup butter

2/3 cup milk

Filling

1 1/2 lbs ripe fresh peaches, peeled and thinly sliced

6 tbsp brown sugar, divided

1/4 tsp ground ginger

1 cup whipping cream

1/4 cup chopped pecans

Combine the first five ingredients in a bowl; cut in butter until crumbly. Add milk, stirring only until moistened.

Turn into a lightly flowred surface; knead 10 times.

Pat evenly into a greased 8" round baking pan.

Bake at 425 degrees for 20-25 minutes or until golden brown.

Remove from pan to cool on a wire rack.

Just before serving, combine peaches, 4 tbsp brown sugar and ginger.

Whip cream with remainng brown sugar until stiff.

Split shortcake into two layers; place bottom layer on a serving platter.

Spoon half of the peach mixture over cake; top wtih half of the cram.

Cover with second cake layer and remaining peach mixture.

Garnish with reamining cream; sprinkle with pecans.