Cake Doughnuts 1972 Canadian
Step back in time with these irresistible Cake Doughnuts inspired by a classic 1972 Canadian recipe! Soft, tender, and slightly spiced with a hint of nutmeg, these old-fashioned doughnuts carry a nostalgic charm that pairs perfectly with your favorite coffee or tea. Made from a simple dough of all-purpose flour, eggs, milk, and a touch of vanilla, these fried delights achieve a golden-brown exterior and a fluffy interior. The use of melted butter adds richness, while the optional powdered sugar or cinnamon-sugar coating gives them a sweet finishing touch. Perfect for breakfast, brunch, or an afternoon treat, these homemade doughnuts come together in just 40 minutes and are sure to transport you to simpler, cozier times. Whether you make them for a special occasion or just because, these vintage-style doughnuts are a must-try for any baking enthusiast. Keywords: Cake Doughnuts, Canadian Recipe, 1972, Homemade Doughnuts, Fried Doughnuts, Cinnamon-Sugar Coating, Powdered Sugar, Vintage Recipes, Quick Doughnuts.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground nutmeg
- 2 large Eggs
- 0.75 cup Whole milk
- 3 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 4 cups Vegetable oil (for frying)
- as needed Powdered sugar or cinnamon-sugar (optional, for coating)
Instructions
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Set aside.
In a separate bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula, until the dough comes together. Do not overmix—it should be soft but not sticky.
Turn the dough out onto a lightly floured surface. Roll it out to about 1/2-inch thickness using a rolling pin.
Use a 3-inch round doughnut cutter (or a round cutter with a smaller cutter for the center hole) to cut out the doughnuts. Gather and re-roll the scraps to cut additional doughnuts.
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 365°F (185°C). Use a thermometer to monitor the oil temperature for consistent frying.
Carefully lower a few doughnuts into the hot oil, being mindful not to overcrowd the pot. Fry for 1–2 minutes per side, or until golden brown and cooked through.
Remove the fried doughnuts with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
If desired, roll the warm doughnuts in powdered sugar or cinnamon-sugar for a sweet coating.
Repeat with the remaining doughnuts and doughnut holes, ensuring the oil temperature remains constant.
Serve the doughnuts warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
