Thursday, July 18, 2013

Cake Doughnuts

Cake Doughnuts


3¼ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash alt
2 eggs
⅔ cup sugar
1 teaspoon vanilla
⅔ cup cream
¼ cup butter or margarine, melted
½ cup sugar
½ teaspoon ground cinnamon


1.                  Sift together flour, baking powder, ½ teaspoon cinnamon, the nutmeg, and salt.
2.                  Beat eggs, ⅔ cup sugar, and the vanilla till thick and lemon-colored.
3.                  Combine cream and butter; add alternately to egg mixture with flour mixture; beating till just blended after each addition.
4.                  Cover and chill dough about 2 hours.
5.                  Roll dough 3/8 inch thick on floured surface. 
6.                  Cut with floured doughnut cutter.
7.                  Fry in deep hot fat (375°) till golden brown, turning once (about 1 minute per side).
8.                  Drain.
9.                  While warm shake in mixture of ½ cup sugar and ½ teaspoon cinnamon. 
10.              Makes about 20 doughnuts.

Cake Doughnuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the chapter on “Yeast Rolls, Coffee Cakes”, page 46. 

In this particular recipe there was 1¾ cups of sifted all-purpose flour and 1½ cups of whole wheat flour.  Reason being is that, I didn’t have enough of all-purpose flour, therefore, I used whole wheat to make up for the all-purpose flour.

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Shirley-Ann Pearman

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