OLD-TIME CAKE DOUGHNUTS

By bjnelson55

This tender cake doughnut is a little piece of heaven at breakfast. For a richer flavor, add a tablespoon of dark rum.

From Taste of Home magazine.

Ingredients

• GLAZES FOR DOUGHNUTS:
• 2 Tbsp. unsalted butter, softened
• 1-1/2 cups sugar, divided
• 3 eggs
• 4 cups all-purpose flour
• 1 Tbsp. baking powder
• 3 tsp. ground cinnamon, divided
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 3/4 cup 2% milk
• Oil for deep fat frying
• Vanilla glaze
• Chocolate glaze: Thin your favorite frosting with milk or coffee. Stir in warmed peanut butter and top with peanuts.

Details

Servings 2

Preparation

Step 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.

Combine the flour, baking powder, 1 tsp. cinnamon, salt and nutmeg; add to butter mixture alternatively with milk, beating well after each addition. Cover and refrigerate for 2 hours.

Turn onto a heavily floured surface; pat dough to 1/4 inch thickness. Cut with a floured 3-1/2 inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.

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.

NUTRITION:
1 doughnut equals 198 calories
8 g fat
30 mg cholesterol
112 mg sodium
29 g carbohydrate
1 g fiber
3 g protein