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Old-Time Cake Doughnuts

Old-Time Cake Doughnuts
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
24 ServingsPrep: 30 min. + chilling Cook: 5 min./batch

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup 2% milk
  • Oil for deep-fat frying

Directions

  • In a large bowl, beat butter and 1 cup sugar until crumbly, about 2
  • minutes. Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder, 1 teaspoon cinnamon, salt and
  • nutmeg; add to butter mixture alternately with milk, beating well
  • after each addition. Cover and refrigerate for 2 hours.
  • Turn onto a heavily floured surface; pat dough to 1/4-in. thickness.
  • Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet
  • or deep fryer, heat oil to 375°.
  • Fry doughnuts, a few at a time, until golden brown on both sides.
  • Drain on paper towels.
  • Combine remaining sugar and cinnamon; roll warm doughnuts in mixture.
© Taste of Home 2013

2 of 2

Old-Time Cake Doughnuts (continued)

Directions (continued)

  • Yield: about 2 dozen.
Nutrition 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.
© Taste of Home 2013