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Old-Time Cake Doughnuts Recipe
Old-Time Cake Doughnuts Recipe photo by Taste of Home

Old-Time Cake Doughnuts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES: 24 servings

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 Eggland's Best 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

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.

Directions

  1. 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.
  2. 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.
  3. 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°.
  4. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  5. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Yield: about 2 dozen.
Originally published as Old-Time Cake Doughnuts in Taste of Home February/March 2010, p67

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.

Reviews for Old-Time Cake Doughnuts

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 31, 2014

This was the first time I attempted to make Donuts and they came out really good. Easy. The Dough was sticky after coming out of the refriegrator but i just added flour until I achived the desired consistency. My husband loved them. Kodos for me.

MY REVIEW
Reviewed Aug. 17, 2012

This was my first try at donuts, dough was very sticky even after chilling. I slowly added flour until I got the right consistancy and they came out great. I used apple pie spice in place of nutmet and that worked out well. I am going to use pumpkin pie spice next time around.We really enjoyed them, the hubby loved the donut holes so when I make these again I will make a few more of them. They freeze up great.......just warm and roll in sugar mixture and they were fresh tasting.

MY REVIEW
Reviewed Jun. 3, 2011

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.

MY REVIEW
Reviewed Mar. 30, 2011

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.

MY REVIEW
Reviewed Feb. 1, 2011

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!

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