Cake Doughnuts With Jam Glazes

Dreaming of doughnuts? Make them when you crave them with this easy, homemade recipe featuring our take-home Cracker Barrel® Biscuit Mix and Dickinson’s purest preserves.

Easy Cake Doughnuts with Jam Glazes

¼ cup softened butter + ¼ cup vegetable oil 
½ cup granulated sugar + ¼ cup brown sugar
2 large eggs
½ teaspoon grated nutmeg
1 teaspoon vanilla extract
2 ½ cups Cracker Barrel Biscuit Mix
1 cup whole milk
Extra Cracker Barrel Biscuit mix and cocoa powder to dust doughnut pans

Toppings: Dickinson’s® Preserves and powdered sugar

  1. Preheat oven to 425 degrees. Spray 2 doughnut pans with vegetable spray. Dust with extra biscuit mix and cocoa if you like.
  2. Using a mixer quickly blend butter, vegetable oil and sugars until smooth. Blend in eggs, nutmeg and vanilla.
  3. Add Cracker Barrel Biscuit Mix alternately with milk until well combined. Do not over mix. Batter will be somewhat thick.
  4. Fill doughnut pans half way with batter. Do not over fill. Bake 10-12 minutes until golden brown. Cool in pans on rack 5 minutes. Turn out onto rack. Let cool 5 more minutes.

    For toppings:

  1. Dickinson’s Raspberry Jam + powdered sugar + a bit of water for a pink “drizzle”.
  2. Dickinson’s Blackberry Preserves heated and put in squeeze bottle to decorate.
  3. Heat Dickinson’s Strawberry Preserves and spread on doughnuts.
  4. Dust some of the doughnuts with Powdered Sugar.

Yield: 12 Doughnuts

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