Show Subscription Form




Spiced Cake Doughnuts Recipe
Spiced Cake Doughnuts Recipe photo by Taste of Home

Spiced Cake Doughnuts Recipe

Publisher Photo
As part of our family’s Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. —Katherine Nelson Centerville, Utah
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch + cooling
MAKES:22 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch + cooling
MAKES: 22 servings

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1/2 cup buttermilk
  • 1 cup grated peeled apples
  • Oil for deep-fat frying
  • BROWNED BUTTER FROSTING:
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1-3/4 cups confectioners' sugar
  • Colored sprinkles

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
  2. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
  3. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. 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.
  4. In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
Originally published as Spiced Cake Doughnuts in Taste of Home October/November 2006, p41

Reviews for Spiced Cake Doughnuts

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 11, 2012

My family loved these!!!!! I am going to make them when my parents come to visit. My 6 year old could not get enough of them. I put the left overs in a bag and she ate them all week before school. I did put some in cinnamon and sugar and frosted the others never put sprinkles on them. My husband who hates frosting even liked the frosting.

MY REVIEW
Reviewed Oct. 4, 2012

I was looking for a spice cake doughnut recipe, and I stumbled across this. They looked so YUMMY. Here is a little tip, for the 1/2 cup buttermilk, if you do not have buttermilk, don't worry. Add 1 Tablespoon to the 1/2 cups of regular milk, and wait about 5 minutes. It gives the acid that the baking powder and baking soda need to make the doughnuts "puff" up slightly when you fry them.

MY REVIEW
Reviewed Sep. 20, 2012

Can you make the batter the nigh before or would that be too long?

MY REVIEW
Reviewed Oct. 31, 2010

We LOVED these donuts. A bite of these sure beats Dunkin' D's anyday! I lost this recipe, but I'm so glad to have found it again. I'm goign to make them the day after thanksgiving when we are putting up our Christmas tree :D

MY REVIEW
Reviewed Apr. 12, 2009
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT