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Apple Cider Cake Doughnuts

These doughnuts are a hit at our annual Homestead Heritage Craft and Children’s Fair.

About 3 hours

Makes 15 doughnuts



  • Boil apple cider in small saucepan until reduced to 1/4 cup; this will take about 8-10 minutes. Cool.
  • Beat butter until creamy; slowly add reduced apple cider and beat until fluffy.
  • Add 1 egg at a time; beat until smooth. Add vanilla; mix. Add dry doughnut mix and milk and mix well.
  • Cover and let sit in refrigerator for 1-2 hours. (Dough will be very sticky.)
  • Transfer dough to floured board and pat to 1/2-inch thickness, Cut with 2 1/2″ to 3″ doughnut cutter. Reserve doughnut holes. Reroll and cut scraps.
  • Add enough oil to fill a deep pan 3″ deep. Heat oil to 375°. Fry several doughnuts at a time, turning once or twice until browned and cooked through. This takes 2-3 minutes. Remove with slotted spoon and let drain on paper towels.

Menu Suggestions

Mix 1 cup fructose and 1 T cinnamon. Sprinkle over warm doughnuts.