Cake Doughnuts

Modified from Better Homes and Gardens Cookbook

3 1/4 cups flour

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2/3 cup milk

1/4 cup butter, melted

2 beaten eggs

2/3 cups sugar

1 tsp vanilla

oil for deep fat frying

Chocolate glaze, sugar or powdered sugar

In a large bowl combing 2 1/4 cups flour, baking powder, cinnamon, nutmeg and salt. In a medium bowl combine milk and melted butter. In another large bowl combine eggs, sugar and vanilla; beat with an electric mixer until thick. Add dry mixture and milk mixture alternatively to egg mixture, beating just until blended after each addition. Stir in remaining 1 cup flour. Cover dough; chill 2 hours. Turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness. Cut dough with a floured doughnut cutter (or if you don't have one, what I used (this is pretty inventive if I do say so myself) is a drinking glass and the little white thingie (well, I don't what is called!) from my Oscar (food processor if that doesn't mean anything to you) that made the doughnut center). Reroll as necessary. Fry doughnuts 2 or 3 at a time in hot oil (375) for 1 1/2 minute on each side. Drain on a paper towel. Repeat with remaining doughnuts (you can also do doughnut holes if you want and actually have any). If desired, drizzle warm doughnuts with glaze or sugar. Cool on a wire rack.

Makes 13-15 doughnuts.