It’s probably time I tell you that I’ve never been a huge fan of the raised donut  (doughnut?) – at least as a breakfast food. Warm sugar-covered fried dough served to me after a full meal? Fine.  But, when I’m hungry, raised donuts are just too light; it takes, like, 3 to fill to me up and I’m not sure that falls under anyone’s definition of “in moderation.”  Cake donuts, however, are a different story.  Old fashioned glazed are probably my favorite (which, it turns out, are often double fried, so I guess that fits) but plain old cake donut is a very close second, particularly when they are of the powdered sugar variety.