This scrumptious from scratch funnel cake is perfect for entertaining guests or for a fun dessert. I make this dessert whenever I need a last minute, unique food or am just looking for a little taste of childhood. The recipe is very flexible--you can easily make enough for any size group. And the variety of flavors and toppings mean you could eat it almost every night for a different flavor!
This hot, tasty dessert only takes 20 minutes and proves that funnel cake is not just for the carnival anymore! For any level of baking/cooking experience.
Step 1: Gather the Ingredients
You will need the following supplies:
4 c. Flour
1 c. White Cane Sugar (typical table sugar)
3 T Melted Butter
1/2 t Salt
1 c. Buttermilk
1/2 T Baking Powder
The original recipe calls for Mace, however recommends Cardamom and Nutmeg as alternatives: Nutmeg is a fairly common flavor, and Cardamom is for a more 'Scandanavian' feel. The funnel cake is also delicious plain (that's how this one is made) or with cinnamon. Add to taste.
Oil to be used for frying (Could be almost any kind: canola, vegetable, peanut, etc)
This recipe was originally my Norwegian great-grandmother's and her recipe calls for sour milk, however buttermilk is easily substituted for all those (like me) who feel queasy about letting milk spoil before eating it.
T stands for tablespoon
t stands for teaspoon
c stands for cup