Old Hermit Cake Recipe - Allrecipes.com

Old Hermit Cake

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"This recipe is over 100 years old and it tastes like hermit cookies. Use only butter in this recipe."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well.
  3. Turn into greased and floured 10 inch angel food tube pan. Bake in oven for about 2 1/2 to 3 hours until an inserted wooden pick comes out clean.
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Reviews More Reviews

Dec 06, 2010

3o years ago Annie ruth Taylor of Waynesville NCgave me this recipe and last week I found it and made the cake.It is superb and had a slight variation.my recipe had 7 eggs and also some coconut.I understand the name(Hermit).You want to lock your doors and eat the cake yourself!!******

 
Mar 16, 2011

This recipe is much more than 100yrs. My Mom was a baker in Bryson City, NC in the early years of the 1900's and used this recipe. She believed it's origin was Moravian. It was cherished in my family and the recipe was protected for many years. This cake can be frozen for many months and taken from the freezer and sliced immediately. Merlin Casada Mom was a Woody

 

4 Ratings

Nov 21, 2011

For as long as I can remember, my grandmother made hermit cake at Thanksgiving and Christmas. I am sure this recipe is indeed more than 100 years old. Her measurements were in pounds, so this one is really helpful. Cut in very thin slices - it's tastes better that way, I promise. You can always come back for seconds.

 
Dec 21, 2012

There two additions. 1. This recipe make two very ample bundt cakes. 2. If you do not wrap the completed cake with a piece of cheesecloth soaked in rum or wine and keep it slightly moist by pouring more wine over the cake every 3-4 days, the cake will become so dry you cannot eat it and it will crumble up. This cake was one similar to fruitcake that was preserved over several weeks for any "stoppers-by" guests at a tavern or home, and thats how it was made to last so long. Preserving it with the wine! Thank you so much for posting this happy memory recipe! You are right it is a VERY VERY OLD recipe!

 

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Nutrition

  • Calories
  • 848 kcal
  • 42%
  • Carbohydrates
  • 105.8 g
  • 34%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 45.3 g
  • 70%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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