Spicy Cake Doughnuts
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|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.