Skip to content

The Café du Monde & Cake Donuts

April 26, 2012

A visit to New Orleans always includes breakfast at Café du Monde. Early in the morning walking down the Riverwalk along the Mississippi River, watching barge & tug traffic along this great waterway.


When I arrived at the café, the outdoor pavilion was closed & table service was inside only. Sitting at a table by the front window, not a lot of traffic along Decatur Street that early so I turned my attention to people watching inside the café. A few local business folks but mostly tourists enjoying the bill of fare: piping hot Beignets absolutely covered in powdered sugar & Café au Lait.

Café du Monde 4 12
Note to self: Do not wear dark slacks when planning to eat at this Café!

I was very appreciative of the glass of water my server provided with my breakfast. Paper napkins dipped into the water kept my fingers relatively sugar-free & gave me a chance for a quick clean-up before leaving.

Cake donuts

Cake Donuts

These aren’t beignets, but they are delicious, old-fashioned cake donuts!


  • 3 large Eggs
  • 1 1/2 cups Sugar
  • 3 Tablespoons melted Shortening (I use Spectrum Organic)
  • 1 teaspoon Vanilla
  • 2 cups Mashed Potatoes, cooled (yep, leftover mashed potatoes!)
  • 1 cup Milk
  • 3 – 3 1/2 cups All-purpose Flour
  • 5 teaspoons Baking Powder
  • 1 teaspoon Sea Salt
  • 2 teaspoons Ground Nutmeg
  • Oil for deep frying


  1. Beat eggs; Add sugar, shortening & vanilla.
  2. Add mashed potatoes & milk; Beat with electric mixer until smooth.
  3. Add flour, baking powder, salt & nutmeg.
  4. Stir in additional flour to reach batter consistency. It should still be somewhat sticky but it will pick up more flour when you roll out the dough on a floured surface.
  5. Cover with plastic wrap & chill the dough for several hours or overnight.
  6. Using only a portion of the dough, roll out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough. Repeat using all the dough.
  7. Preheat oil in deep fryer or Dutch oven to 375 degrees (use a thermometer!)
  8. Cut using a donut cutter.
  9. Fry 3-4 donuts at a time, turning when they are golden brown.
  10. Drain on brown paper bags to remove excess grease.
  11. Sprinkle with powdered sugar, cinnamon & sugar, frost or eat just as they are.

Note: These are even better the 2nd day…if there are any leftover!


Comments are closed.

%d bloggers like this: