Grandma Estill'S Cake Doughnuts
Golden, fluffy cake doughnuts with warm spices and a tender crumb, perfect for breakfast or dessert, delighting those who love classic comfort treats with a homemade touch.
Ingredients
Instructions
- Sift together the dry ingredients except 1/2 cup flour and sugar.
- Cream the sugar and shortening together.
- Add the well-beaten eggs; beat well.
- Alternately add the flour mixture and milk to the creamed mixture.
- Add the remaining flour to make a sticky dough.
- Roll out the dough to 1/2-inch thickness.
- Cut with a floured cutter.
- Cook in a deep fat fryer at 400°F.
- Turn the doughnuts often during frying.
Tips & Substitutions
For best results, ensure your shortening is at room temperature for easy creaming with sugar. If you don't have mace, you can substitute with additional nutmeg or cinnamon. If the dough is too sticky, dust your hands with flour while shaping. Using a floured cutter helps maintain the dough's integrity. Consider using a thermometer to ensure your oil reaches the correct frying temperature of 400°F.
Serving Suggestions
These cake doughnuts are delightful when dusted with powdered sugar or drizzled with a simple glaze. They pair beautifully with coffee or hot chocolate for breakfast. For a fun twist, try serving them alongside Candie'S Famous Chipolte Spread for a savory contrast, or enjoy them as a treat with Ms. Jessie'S Pineapple Upside-Down Cake for dessert.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually and then place them in a freezer bag for up to a month. To reheat, bake at 350°F for about 10 minutes or microwave for 10-15 seconds to restore some softness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Estill'S Cake Doughnuts contains roughly 231 calories, with 4g protein, 34g carbohydrates, and 10g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser doughnuts. You might need to adjust the liquid slightly to maintain the right consistency.
What can I do if my doughnuts absorb too much oil while frying?
Make sure the oil is hot enough before adding the doughnuts, as this helps them fry quickly and prevents oil absorption. Also, avoid overcrowding the fryer.
Can I add flavorings or ingredients to the dough?
Absolutely! You can mix in chocolate chips, chopped nuts, or even citrus zest for added flavor. Just be mindful of the dough's consistency and adjust flour or liquid as necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).