Pumpkin-Cranberry Cake Doughnuts Recipe

By ldelmas

Ingredients

• SPICED SUGAR:
• 3 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground Spice Islands® Ground Saigon Cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 2 cups fresh or frozen cranberries, coarsely chopped
• Oil for deep-fat frying
• 1 cup sugar
• 3/4 teaspoon ground Spice Islands® Ground Saigon Cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Dash ground nutmeg

Details

Servings 18
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, salt, cinnamon, baking soda, ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour mixture to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in cranberries. Cover and refrigerate overnight.
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps.
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. In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture. Yield: 1-1/2 dozen.