Fry cakes, also known as old-fashioned cake donuts, are a delightful treat made by frying sweet dough until golden brown. These cakes are cherished for their simplicity, crispy exterior, and soft, fluffy interior. They can be enjoyed plain or topped with sugar, cinnamon sugar, or other sweet coatings.

The Story Behind Fry Cakes

Fry cakes hold a special place in many kitchens and hearts. This guide is inspired by Mrs. Stiles, a beloved home baker known for her legendary fry cakes in Central New York. Her treats were so famous that they were often bartered for services, spreading joy across a 200-mile radius. Though she passed away in 2010, her recipe lives on as a testament to her culinary legacy.

Why Fry Cakes Are Unique

Fry cakes differ from traditional yeast donuts as they rely on baking powder for leavening, making them denser yet equally delicious. They are ideal for those looking to create homemade donuts without the need for advanced baking skills or equipment.

How to Make Perfect Fry Cakes

Here’s a detailed recipe combining the best elements of two classic approaches:

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Ingredients

Frying Oil: Vegetable or canola enough to fill your fryer or pot with at least 2 inches of oil
Dry Ingredients:
3 1/2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Wet Ingredients:
2 large eggs
1 cup buttermilk
3 tablespoons melted cooled butter
Optional Toppings: Sugar cinnamon sugar, or powdered sugar

Instructions

Heat the Oil: Preheat your frying oil to 375°F. Use a thermometer for accuracy to ensure even cooking and prevent greasiness.
Prepare the Dough:
In a large bowl, sift together the dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, buttermilk, and melted butter until well combined.
Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to keep the dough tender.
Shape the Fry Cakes:
Transfer the dough to a lightly floured surface and roll it to a thickness of 1/2 inch.
Use a donut cutter or two round cutters (one large and one small) to create the fry cakes and their holes.
Let the cut dough rest for 5 minutes to ensure even frying.
Fry the Cakes:
Carefully place a few fry cakes into the hot oil without overcrowding. Fry each side for 2-3 minutes or until golden brown.
Use a slotted spoon to remove the cakes and drain them on a cooling rack placed over paper towels or newspaper.
Add Toppings: While still warm, coat the fry cakes in your desired topping.

Pro Tips for Success

Oil Temperature: Maintaining 375°F is crucial. Oil that’s too cool will make greasy cakes, while oil that’s too hot may burn them.
Resting the Dough: Allowing the dough to rest before frying improves texture and ensures even cooking.
Topping Options: Try cinnamon sugar, powdered sugar, or even dipping the fry cakes in a simple glaze for variety.

FAQs About Fry Cakes

1. What is the difference between fry cakes and donuts?

Fry cakes are a type of cake donut, typically denser than yeast donuts. They’re made using baking powder instead of yeast for leavening.

2. Can I make fry cakes without buttermilk?

Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. How do I store fry cakes?

Store fry cakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without toppings and reheat in an oven or air fryer.

4. Can I bake fry cakes instead of frying?

While frying provides the classic crispy texture, you can bake fry cakes at 375°F for 10-12 minutes. Brush them with melted butter before baking to mimic the fried flavor.

Share Your Fry Cake Stories!

Do you have a favorite memory or a twist on this recipe? Share your experiences and bring more joy to the fry cake tradition!