Rozelle Hooten's Gingerbread
This was my summer favorite and Rozelle always baked me one if she knew I was coming to Shamrock. She served this with fresh whipped cream and fresh sliced peaches.
This was my summer favorite and Rozelle always baked me one if she knew I was coming to Shamrock. She served this with fresh whipped cream and fresh sliced peaches.
- Carbohydrate 161.946780133646 g
- Cholesterol 1065.96 mg
- Fat 25.677950000396 g
- Fiber 0.837500007873256 g
- Protein 32.8478400007608 g
- Saturated Fat 7.91219000004255 g
- Serving Size 1 1 Serving (1271g)
- Sodium 56232.52916047 mg
- Sugar 161.109280125772 g
- Trans Fat 4.38674000011835 g
- Calories 991 calories
Step-by-step
- Mix together all ingredients.
- Bake at 350 F in 13x 9 inch cake pan for 35-40 minutes or until toothpick inserted in center comes out clean.
Should the fruit accompaniment be served chilled or at room temperature alongside a warm slice of gingerbread? Balancing a heavy, dark molasses cake requires understanding the chemical interaction at play. The baking soda in this recipe reacts with the acidic components found in both the molasses and the pineapple juice, producing carbon dioxide bubbles that lift a dense crumb. Without that acid-base reaction, the sheer weight of the mincemeat and butter would leave the interior heavy and leaden.
- Pair the warm cake with fresh, acidic sliced peaches to cut through the heavy sugar load of the batter.
- Whip heavy cream until soft peaks form rather than stiff peaks, ensuring it melts slightly over the surface of the gingerbread.
- Bake the batter in a standard 13x9-inch metal pan at 350 degrees Fahrenheit for 35 to 40 minutes, testing the center with a wooden toothpick.
- Store leftover cake wrapped tightly at room temperature for up to three days to retain moisture.
Properly whipping the cream requires chilled dairy and a cold bowl to trap air effectively. Contrast the dense, spiced crumb with bright, tart fruit components for balance.
