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Cake Doughnuts Recipe

Read Reviews (4)
4.5 4
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"I got the recipe for these yummy traditional treats from a camp cook who has prepared them for years, to the delight of campers," shares Dawn Fagerstrom of Warren, Minnesota.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:72 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 72 servings

Ingredients

  • 2 eggs
  • 2-1/2 cups sugar
  • 1/2 cup sour cream
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 10 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-1/2 cups buttermilk
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  1. In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk.
  2. Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Yield: about 6 dozen.
Originally published as Cake Doughnuts in Taste of Home October/November 1999, p8

Reviews for Cake Doughnuts(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 16, 2012

The dough was too soft to roll out, more like a thick cake batter so I just used a cookie scoop and made doughnut holes instead. It worked pretty good. These are really moist donuts with a good flavor. They're yummy and I will be making them again.

MY REVIEW
Reviewed Nov. 20, 2011

we are making the donuts as I type, I recommend that you split the dough up and only make what you can. You'll make the rest the next day. They are so good and you don't need toppings. Though if you must,and need a little sugar on it. cinnamon and sugar is just fine.

MY REVIEW
Reviewed Mar. 21, 2011

They were tasty . But they didn't stay fresh tasting very long.

MY REVIEW
Reviewed Feb. 5, 2011

These are so good!

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