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This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
Nutritional Facts 1 doughnut equals 198 calories, 8 g fat (1 g saturated fat), 30 mg cholesterol, 112 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Old-Time Cake Doughnuts in Taste of Home February/March 2010, p67
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Reviewed on Jun. 03, 2011 by jemccorm86
I found them to be very tough and rather bland. I do not believe I over-mixed either. Without the cinnamon/sugar on top, they wouldn't have much flavor at all. I was hoping they would be more like cake doughnuts from a doughnut shop. These almost have a thick biscuit/bread consistency instead of a light, fluffy cake doughnut.
Reviewed on Mar. 30, 2011 by LegalSec
I have not made these doughnuts but I was reading everyone's comments. A 2-1/2 inch doughnut cutter is a round cook cutter that cuts the dough into a 2-1/2 inch round dough while cutting the cutting out at the same time. Go to a good kitchen gadget store and ask for a 2-1/2 doughnut cutter. Make sure the dough is well-floured before using the doughnut cutter. This should work even though the dough is sticky and also chililng for 2 hours prior will help tremendously.
Reviewed on Feb. 01, 2011 by Missakay76
I did not even attempt to cut this after I saw how sticky the dough was -- instead I just wet my hands a bit and rolled the dough into a tube and formed it into a doughnut shape. Much less hassle than trying to cut it! Keeping my hands moist kept the dough from sticking. My doughnuts were a little bit dry, but I am pretty positive I overcooked them. Oh, and make sure to read the recipe carefully -- I did not note the "chilling" time and had to delay making these by a day!
Reviewed on Jan. 30, 2011 by oma sukhram
the dough was too sticky
Reviewed on Jan. 25, 2011 by djmezack
I used cinnamon and cardamom. Mine were a little dry and almost a little bready. Did I mix too much?? I loved the taste. I also used whole milk. My donuts were darker brown than the picture as I like crunchy brown on outside, tender inside. Did I cook too long??? How can I get that effect - cook higher temp? Thanks for any help.
Reviewed on Jan. 24, 2011 by gbleddynn
Out of curiosity, what's the best thing to poke the holes with for the doughnuts?
Reviewed on Jan. 24, 2011 by dbausman
These are just like my mom's when I was little! Didn't change the recipe at all - these are great!
Reviewed on Jan. 24, 2011 by kimbalette
These were declicious, but the dough was very sticky. When they say to pat it out on a lot of flour, they mean a LOT of flour. I did change the recipe a bit though, so maybe it was me. I made lemon donuts, adding lemon zest rather than cinnamon and replacing a tblsp of the milk with lemon juice. Absolutely delicious but, as I said, very VERY sticky and hard to work with. I'm going to try the cinnamon next.
Reviewed on Jan. 24, 2011 by joandillon
Havent tried it yet,but because of my husband health I would have to bake them. Has anyone tried doing it that way yet?
Reviewed on Jan. 23, 2011 by anita2741
I don't know about baking that recipe but if you log into Family Circle. They have a recipe for Vanilla Cake Donut April 2010 on page 164 these are baked, also one for chocolate donuts. Maybe check it out. I'm trying to cut out the fat also. Hope this helps, Anita
I don't know about baking that recipe but if you log into Family Circle. They have a recipe for Vanilla Cake Donut April 2010 on page 164 these are baked, also one for chocolate donuts. Maybe check it out. I'm trying to cut out the fat also.
Hope this helps, Anita
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