Old Fashioned Cake Doughnuts
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||3 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted and cooled|
|Grated lemon peel||1 Teaspoon|
|Salad oil||2 Quart (For Deep Frying)|
|Powdered sugar frosting||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
In a bowl, stir 3 cups of the flour together with baking powder, salt, nutmeg, cloves, and mace.
In a large mixing bowl, beat eggs on high speed until very light and fluffy.
Gradually add sugar, beating until mixture is very thick and lemon-colored.
Reduce speed to low, then blend in milk, butter, vanilla, and lemon peel.
Gradually beat flour mixture into egg mixture to form a stiff dough (if dough seems soft, beat in about 1/4 cup of the remaining flour).
Cover and refrigerate until very cold (2 hours or overnight).
When ready to shape doughnuts, divide dough in half; cover and refrigerate one half.
Turn other half out onto a floured board and dust lightly with some of the remaining 1/4 cup of flour.
Roll dough out to 1/2-inch thickness.
Using a well-floured 3-inch doughnut cutter, cut out doughnuts and holes (dip cutter in flour each time) and place slightly apart on a lightly floured baking sheet.
Reroll and cut the scraps.
Repeat with remaining half of dough.
Let doughnuts and holes stand, uncovered, at room temperature for 15 to 20 minutes.
To fry doughnuts, pour 2 inches oil into a deep 2 or 4-quart pan and heat to 375° -400° on a deep-frying thermometer.
Gently add 2 or 3 doughnuts or holes at a time and fry, turning often, until golden brown (about 1 1/2 to 2 minutes).
Lift from oil with a slotted spoon; drain on paper towels.
Serve plain or cool completely and spread with powdered sugar frosting and sprinkle flaked coconut or chopped nuts over frosting, if desired.