Cake
Doughnuts
Ingredients
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
Method
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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