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Spiced Cake Doughnuts

 Spiced Cake Doughnuts
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
22 ServingsPrep: 30 min. + chilling Cook: 5 min./batch + cooling


  • 1/4 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1-3/4 cups confectioners' sugar
  • Colored sprinkles


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in eggs and vanilla.
  • Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg

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Spiced Cake Doughnuts (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.