Enjoy these old-fashioned, deep-fried cakedoughnuts, rolled in granulated sugar, powdered sugar or cinnamon-sugarwhile they’re still warm with a cup of hot coffee or tea.
Recipe: Old-Fashioned CakeDoughnuts
4 1/2 cups all-purpose flour4 teaspoons baking powder
In a medium bowl, whisk together the flour,baking powder, baking soda, salt and nutmeg. Set aside.
In a large mixing bowl, using an electricmixer, cream the shortening and sugar together on medium speeduntil well blended; add the eggs, vanilla and lemon zest (ifusing); beat until well mixed.
Alternately stir in the flour mixturewith buttermilk to the creamed mixture, stirring only until justmixed. Cover and refrigerate dough for at least 1 hour or overnight.
Preheat oil in a deep-fat fryer or Dutchoven to 375°F (190°C).
On a lightly floured work surface, rolldough to about 3/8-inch-thick. Cut out doughnuts using a flouredcutter.
Fry doughnuts until underside is goldenbrown, turn and brown the other side. Lift doughnuts out usinga slotted spoon and drain on paper toweling.
Put granulated sugar, powdered sugar,or cinnamon and sugar into a paper bag. Place warm doughnutsin bag and shake to coat well.
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt2 tablespoons vegetable shortening1 cup granulated sugar2 large eggs1 teaspoon vanilla extract1 teaspoon grated lemon zest (optional)1 cup buttermilkVegetable oil for fryingGranulated sugar, powdered sugar orcinnamon and sugar for garnish
Makes about 36 doughnuts.
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