Laurie Colwins Black Cake Recipes

Steps:

• Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
• Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
• Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
• Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

Steps:

• Combine the fruits, wine and rum in a large non-reactive container, cover tightly, and allow to soak for at least two weeks. (I give it a month) Into a bowl, sift together the flour, the baking powder, the nutmeg and the cinnamon. In the large bowl of a mixer, cream the butter, and the remaining pound of brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, the flour mixture and 1 1/2 cups of the Burnt Sugar Caramel. In another large bowl combine the flour mixture and the fruit mixture, and combine well. Divide between two 10 inch springform pans and bake in a preheated 350° oven for 1 hour and 50 minutes to 2 hours or until the cakes are set and a tester inserted into the center comes out with some crumbs adhering to it. (The centers of the cakes will be quite moist.) Let the cakes cool in the pans on a rack, then remove the bottom and sides and wrap in foil or plastic wrap. Let stand for at least a week. Finishing the cake. Black cake must be iced. To finish the cake, roll enough almond paste out to make a circle as big as the cake and about 1/8-inch thick. Carefully fit the layer over the cake, and trim as necessary to fit. Frost the cake with the icing, and decorate as usual.

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:

• Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
• Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
• Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
• Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.

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.