Aunty Eleanor’s Friedcakes (one of my favorite Great Aunts in Spread Eagle.  She taught these to my mom and to Susie Fox when they would go over to her cottage and cook.)


Notes: c = cup, t = teaspoon, T = tablespoon

2 eggs

1 c. sugar

2 T. soft shortening

3/4 c. milk

3-1/2 c. flour

4 tsp baking powder

Nutmeg 1/2 t.

Cinnamon 1 tsp.

Salt – 1/2 t.

1. Cream eggs, sugar, shortening.  Beat well.

2. 2.  Add dry ingredients alternatively with milk

3. Chill dough. 

4. Roll out the dough.  Cut doughnuts  1 /8” thick.  Let rest 20 minutes

Fry in about 3 lbs lard  I like leaving that part in there because it is old school cooking! A good cooking oil is now the substitue. I use my deep fat fryer for this and a couple three cups are sufficiant..  Put at about 325-375 degrees.

Put one in first and wait a minute and then put in another. You will have one rise to the top and be able to flip it before the other starts to rise. It may take a time or two before you get the hang of it, but it will happen where you get one out and the other is almost there and then you can drop the next on in.

Turn as come to top

Turn again as get brown

Take out

Enjoy

This is a very old family recipite like some of the others. This is really a homemade doughnut, but I can tell you it tastes a lot better that the ones you get at the store! If you have a deep fryer, that is the way to go, but you can still do it the "old fashion" way too! I use my little deep fryer and usually I get two in at about the same time so the girls can start in on them. Let them cool just a bit and if you want to make them a bit more fancy, take powered sugar and some vanilla and warm water and make a frosting and drizzle, and even take some sprinkles and shake some on! Makes for a pretty fancy treat that is fun to eat!

I hope you like them, I know my girls do!

Thanks Aunt Eleanor!

Doug