Nutmeg Doughnuts

3 eggs
2 cups sugar
1 cup heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
6 to 7 cups all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying

In a large mixing bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.

On a floured surface, roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels. Makes 3 dozen.