| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Old-Fashioned Cake Doughnuts

3 1/2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 ground nutmeg

2 tablespoons vegetable shortening

1 cup granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

1 cup buttermilk

Vegetable oil for frying

Granulated sugar, powdered sugar or cinnamon and sugar for garnish

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
2. In a large mixing bowl, using an electric mixer, cream the shortening and sugar together on medium speed until well blended; add the eggs and vanilla and beat until well mixed.
3. Alternately stir in the flour mixture with buttermilk to the creamed mixture, stirring only until just mixed. Cover and refrigerate dough for at least 1 hour or overnight.
4. Preheat oil in a deep-fat fryer or Dutch oven to 375*F (190*C).
5. On a lightly floured work surface, roll dough to about 3/8-inch-thick. Cut out doughnuts using a floured cutter.
6. Fry doughnuts until underside is golden brown, turn and brown the other side. Lift doughnuts out using a slotted spoon and drain on paper toweling.
7. Put granulated sugar, powdered sugar, or cinnamon and sugar into a paper bag. Place warm doughnuts in bag and shake to coat well.

Makes about 36 doughnuts.