Old-Fashioned Cake Doughnuts
Enjoy these old-fashioned, deep-fried cake doughnuts, rolled in granulated sugar, powdered sugar or cinnamon-sugar while they're still warm.
4 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1 cup buttermilk
Vegetable oil for frying
Granulated sugar, powdered sugar or cinnamon and sugar for garnish
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.
- In a large mixing bowl, using an electric mixer, cream the shortening and sugar together on medium speed until well blended; add the eggs, vanilla and lemon zest (if using); beat until well mixed.
- 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.
- Preheat oil in a deep-fat fryer or Dutch oven to 375°F (190°C).
- On a lightly floured work surface, roll dough to about 3/8-inch-thick. Cut out doughnuts using a floured cutter.
- 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.
- Put granulated sugar, powdered sugar, or cinnamon and sugar into a paper bag. Place warm doughnuts in bag and shake to coat well.
Makes 36 doughnuts.