I love freshly made cake doughnuts. It's ok to frost them when you've had your fill before they go stale. Coffee and doughnuts go together. However, they are not something you make often. When you have all of the family in-house, stir up a batch and make an extra pot of coffee.

OLD FASHIONED CAKE DOUGHNUTS
4 1/2 cups sifted plain flour
4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup shortening
1 cup sugar
2 eggs
1 cup sour cream
Cooking oil

Sift together flour, baking powder, nutmeg and salt. Set aside. In mixing bowl, cream shortening. Add and blend in sugar a little at a time. Add eggs, one at a time, blending well after each addition, beating until mixture is light and fluffy. Alternately add dry ingredients and sour cream. Stir just until blended after each addition. Chill for one hour. Roll out dough 1/2 inch thick on floured surface. Cut out doughnuts with floured doughnut cutter. Place on floured baking sheet until all are cut out. Have cooking oil about 2 1/2 inches deep in electric skillet. Set temperature at 375 F. Fry doughnuts, a few at a time, until lightly brown, about 3 minutes, turning once. Remove to drain on paper towels. Serve plain, sprinkled with cinnamon sugar, powdered sugar or prepared cake icing, if desired.
Makes about 2 dozen.