These cake donuts make a delightful treat for crisp autumn days when apple cider and spices seem to make everything taste better.
In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In large bowl, beat eggs on medium speed until foamy, about 3 minutes. Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in cider and melted butter. Add flour mixture and stir with wooden spoon until combined.
On sheet of plastic wrap, with floured hands, pat dough into 1 3/4-inch-thick disk (about 9-inch round); wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
After dough has chilled, heat 8 cups of oil in a 3-1/2-quart heavy-duty saucepan over medium-high heat until it registers 365°F on deep-fat frying thermometer. On lightly floured surface, roll out dough to 1/2-inch thickness. Cut into round donuts with donut cutter, or use 2-3/4-inch round cutter along with 3/4- to 1-inch round cutter for the centers. You may also cut the dough into 3-1/2-inch x 1-1/2-inch strips. Place confectioners sugar in medium bowl.
Carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes per batch. Drain donuts on paper towel, then transfer still-warm donuts to confectioners sugar and roll to cover. Serve warm.