In a medium bowl combine 2 cups of the flour, baking powder, cinnamon, allspice, salt, cardamom, and mace. In a small bowl combine milk and melted butter. In a large mixing bowl combine eggs, sugar, and vanilla; beat with an electric mixer about 3 minutes or until thick.

Add flour mixture and milk mixture alternately to egg mixture, beating after each addition just until combined. Stir in remaining 1 cup flour. Cover dough; chill for 2 hours.

Sprinkle a 15x10x1-inch pan lightly with flour. With floured hands, shape dough into 1-1/2-inch balls; place in prepared pan.

Fry doughnuts, 4 to 5 at a time, in deep hot fat (365 degrees F) for 4-1/2 minutes or until a dark golden brown, turning occasionally. Remove doughnuts with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts.

For dusted: While warm, gently shake doughnut holes in a bag with powdered sugar, granulated sugar or cinnamon/sugar mixture.

For glazed: Cool slightly; drizzle Glaze over holes or dip holes in Glaze. Allow excess glaze to drip off dipped holes and place on wire rack to dry. Makes about 30 doughnut holes.

If desired, substitute 1-1/2 teaspoons apple pie spice or pumpkin pie spice for the cinnamon, allspice, cardamom, and mace.

In a medium bowl, combine 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon ground cinnamon (optional) and enough milk or orange juice (2 to 3 tablespoons) to make of drizzling consistency. Makes about 2/3 cup - enough for about 15 doughnut holes.