Directions

• In a large bowl, beat butter and sugar until crumbly, about 2
• minutes. Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder, salt, cinnamon, baking soda,
• ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour
• mixture to the creamed mixture alternately with buttermilk mixture,
• beating well after each addition. Stir in cranberries. Cover and
• refrigerate overnight.
• Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut
• with a floured 2-1/2-in. doughnut cutter. Reroll scraps.
• 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. In a shallow bowl, combine the sugar, cinnamon,
• ginger, cloves and nutmeg; roll warm doughnuts in mixture. Yield:
• 1-1/2 dozen.