You’ll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes a simple Old-Fashioned Cake Doughnut, maybe sprinkled with powdered sugar or cinnamon-sugar hits the spot!
If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple cake doughnut out of simple curiosity on the “how-to’s” of making them. I located a recipe that sounded good on Pinterest and gave it a go… with very good results!
These old-fashioned cake doughnuts do not contain yeast, so there is no time waiting for dough to rise, which is a real timesaver! They are made with simple ingredients that are typically found in most kitchens. These yummy doughnuts are very easy to prepare. Here’s how to make them:
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How To Make Cake Doughnuts
Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface. Flour your hands a little bit, and then knead the dough lightly, adding a sprinkle or two of flour if the dough remains sticky.
Cut Out The Cake Doughnuts
Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts. Be sure to dip the cutter into flour before cutting out each doughnut..
Because I used a biscuit cutter, I then used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.
Cooking Old-Fashioned Cake Doughnuts
Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts). I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!
Carefully add the doughnuts, 3-4 at a time to the hot oil. Cook them for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides.
Old-Fashioned Cake Doughnuts Are Done Cooking – Now What?
Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.
Once the doughnuts have cooled off, they are ready to serve, as is (plain and simple). If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture.
TIP: When using powdered sugar, make sure the doughnuts are totally cooled off before adding. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.
Have a blessed week, as you gather with family and/or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!
Looking For More DOUGHNUT Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have several doughnut recipes, including:
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Recipe Source: http://baking.about.com/od/doughnutsanddonuts/r/plaincake.htm
You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
- 2 cups flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 Tablespoons butter , melted
- 1/2 cup milk
- 1 egg , beaten
- approx. 1 quart oil , for frying
- Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts
- Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
- Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
- Pat the dough out until it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
- Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
- Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used. Caloric calculation does not include optional toppings such as powdered sugar or cinnamon-sugar.
Here’s one more to pin on your Pinterest boards!
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