Old-Time Cake Doughnuts Recipe

Old-Time Cake Doughnuts Recipe photo by Taste of Home

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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

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Old-Time Cake Doughnuts Recipe

Prep: 30 min. + chilling Cook: 5 min./batch

Yield: 24 Servings

30 5 35

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. Yield: about 2 dozen.

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