Cake Doughnuts With Chocolate Or Honey Glaze

In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth. In another bowl combine flour, baking powder, spices and salt.

Whisk together milk and butter. Add flour mixture and milk mixture alternately to egg mixture, in about 3 additions of each, stirring to form a firm dough. Roll out dough 1/2-inch thick. Use a doughnut cutter or 3-inch and 1/2-inch biscuit cutters to cut out doughnut shapes.

Heat oil in a deep-fryer to 360 degrees F. Fry doughnuts, in batches, turning them several times, until golden all over. Using a slotted spoon remove doughnuts to a rack set over a baking sheet to drain.

If using Honey Glaze, immediately spoon over hot doughnuts, letting excess drain onto sheet below; if using Chocolate Glaze, allow doughnuts to cool slightly first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar.

CHOCOLATE GLAZE: In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use.

HONEY GLAZE: In a mixing bowl whisk sugar with honey and vanilla to a maple sugar consistency. Add about 3 tablespoonfuls hot water, a spoonful at a time, until thinned to glazing consistency.