Cake Doughnuts

Oxmoor House
about 1 1/2 dozen


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2 tablespoons shortening, softened
1 cup sugar
2 eggs
1 cup buttermilk
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Vegetable oil
Sifted powdered sugar


Cream shortening; gradually add sugar, beating well. Add eggs and buttermilk; beat well.

Sift together flour, soda, salt, and spices; add to creamed mixture, beating well. Cover and refrigerate at least 1 hour.

Divide dough in half. Working with one portion at a time, place dough on a heavily floured surface; roll to 1/4-inch thickness. Cut dough with a floured doughnut cutter.

Heat 3 to 4 inches of oil to 375°; drop in 3 or 4 doughnuts at a time. Cook 1 minute or until golden brown on one side; turn and cook other side. Drain on paper towels; sprinkle with powdered sugar. Repeat cutting and frying procedures with remaining dough.

Created date

February 2010