Old-Time Cake Doughnuts

These tender cake doughnuts are a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor.


2 dozen


2 tablespoons unsalted butter, room temperature
1 1/2 cups granulated (white) sugar, divided
3 eggs
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


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 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-inch thickness. Cut with a floured 2 1/2-inch doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°F (191°C).

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.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 2 hours
Cook Time: 5 minutes/batch

Nutritional Information

1 doughnut equals 198 calories, 8 g fat (1 g saturated fat), 30 mg cholesterol, 112 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

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