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  All purpose flour 3 1⁄4 Cup (52 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1 Dash
  Eggs 2
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Light cream 2⁄3 Cup (10.67 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Sugar 1⁄2 Cup (8 tbs)

Stir to combine thoroughly the flour, baking powder, 1/2 teaspoon cinnamon, nutmeg, and salt.
Beat together eggs, 2/3 cup sugar, and vanilla till thick and lemon-colored.
Combine light cream and melted butter or margarine.
Alternately add dry ingredients and cream mixture, half at a time, to egg mixture.
Beat just till blended after each addition.
Chill dough 2 hours.
Roll dough 3/8 inch thick on floured surface; cut with floured doughnut cutter.
Fry in deep hot fat (375°), turning once.
Drain on paper toweling.
Shake warm doughnuts in a mixture of the 1/2 cup sugar and 1/2 teaspoon cinnamon.

Recipe Summary

Side Dish

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