Happy Halloween! While modern Halloween celebrations are often synonymous with candy, a journey into the past reveals a different confection that was once held in the highest esteem. Delving into a collection of vintage cookbooks, I discovered that long before candy reigned, the humble cake doughnut was the most cherished treat of the season, a delightful and nearly forgotten tradition.
From Sacred Prayers to a Sweet Treat
The story of Halloween doughnuts begins with a heartfelt medieval English custom called “souling,” a key part of All Hallows’ Eve celebrations. In a poignant exchange, children received aromatic, spiced “soul cakes” for offering prayers for the souls of the dead. Over time, as the recipe was passed on, legend tells of a cook who gave the cakes their iconic ring shape, a symbol of eternity, before frying them into golden, comforting delights.
America’s Favorite Halloween Party Snack
When Irish immigrants brought this tradition to America, the soul cake evolved into the homemade doughnut we know and love. By the 1920s, no Halloween party was complete without them, often served with hot apple cider. They were a more popular fun treat than even popcorn balls or toffee apples.
Reclaiming the Kitchen Tradition
Instead of grabbing Halloween doughnuts at the grocery store this year, try making your own. It’s more satisfying, and it really is an easy recipe to make.
Let's revive this delicious Halloween tradition!
1958 Halloween Cake Doughnuts
This 1958 recipe carries the warmth of Halloween’s sweetest tradition – old-fashioned cake doughnuts that once graced every Halloween banquet table. Whether dusted with sugar or served alongside hot apple cider, these tender doughnuts bring back the unhurried joy of a simpler Halloween, when homemade was always better and every treat told a story passed down through generations.
- Total Time: 1 hour + 50 minutes
- Yield: 2½ dozen 1x
Ingredients
- 3 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons shortening
- 1 cup granulated sugar
- 3/4 cups buttermilk
Instructions
Preparing the Dough
- Begin by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, mace, and salt in a large bowl.
- In another bowl, beat the eggs until they’re light and fluffy – about 2 minutes with a hand mixer. Gradually beat in the shortening and sugar until the mixture becomes pale and creamy, then gently fold in the buttermilk.
- Pour the wet ingredients into your flour mixture and stir just until the dough comes together. Remember, less is more here – overworking will make your doughnuts tough instead of tender. The dough should feel soft and slightly sticky to the touch.
- Cover the bowl and let it rest in the refrigerator for at least one hour. This chilling time helps the dough firm up, making it much easier to roll and cut.
Rolling and Cutting
- Turn your chilled dough onto a generously floured surface and gently pat it down to about ½ inch thick. Using a floured doughnut cutter (or a large glass and a small one for the center), cut straight down without twisting – this helps the doughnuts rise evenly.
- Gather the scraps gently, press them together, and roll them out again for a second cutting. These “second-cut” doughnuts might not look as perfect, but they taste just as wonderful.
Frying to Golden Perfection
- Heat about 1½ inches of vegetable oil in a heavy-bottomed pot or electric skillet to 370°F. This temperature is crucial – too hot and they’ll brown before cooking through, too cool and they’ll absorb too much oil.
- Carefully lower 3-4 doughnuts into the hot oil at once, being careful not to overcrowd them. They should float immediately and start to puff up.
- As soon as the doughnuts rise to the surface, gently turn them with a fork or chopstick, being careful not to pierce the dough. Continue turning them every 30-60 seconds until they’re golden brown on both sides – about 2-3 minutes total.
- Lift the finished doughnuts from the oil with a slotted spoon and let them drain on paper towels. While they’re still warm, dust them with granulated sugar, cinnamon sugar, or powdered sugar for that perfect finishing touch.
- Prep Time: 1 hour + 20 minutes
- Cook Time: 30 minutes
- Category: Halloween
- Method: Fried
- Cuisine: American
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