In a medium saucepan, pour in 2 cups of apple cider and bring it to a gentle simmer over medium heat. Cook for 15-20 minutes until it reduces to about 1 cup.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon each of ground cinnamon and nutmeg, 1/2 teaspoon of cardamom, and 1/2 teaspoon of salt.

In a separate bowl, beat together 1 cup of granulated sugar and 1/4 cup of softened unsalted butter until light and fluffy. Incorporate the cooled reduced apple cider.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Heat about 2 inches of vegetable oil in a deep frying pan to 350°F.

Roll out the donut batter on a floured surface to about 1/2-inch thick and cut out donut shapes.

Carefully fry each donut for 2-3 minutes on each side until deep golden brown.

While warm, toss donuts in a mixture of 1/2 cup granulated sugar and 1 teaspoon of cinnamon.