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Old-Time Cake Doughnuts

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
    about 2 dozen

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 large eggs, room temperature
  • 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

Directions

  • In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition.
  • 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.
  • 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°.
  • Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  • Combine remaining sugar and cinnamon; roll warm doughnuts in mixture.
    Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts
1 doughnut: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.

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