Laurie Colwins Nutmeg Cake Recipes

Steps:

• Butter the sides only of a 10-inch springform pan.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
• Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
• Add the spices to the remaining dry ingredients.
• Mix well.
• In a small bowl stir the egg and yogurt together to mix well.
• With a wooden spoon, stir the wet mixture into the dry mixture.
• Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
• Spread this batter over the mixture that was pressed into the bottom of the pan.
• With a rubber spatula smooth the top of the batter.
• Scatter the walnuts on top.
• Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
• Cool in the pan, on a rack, for 5 minutes.
• Then slide a knife around the edge of the cake to be sure it's not stuck.
• Remove the sides of the pan and cool cake completely.

Steps:

• Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
• Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
• Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Steps:

• Preheat oven to 375.
• Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
• Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
• Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
• Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.