"This recipe is over 100 years old and it tastes like hermit cookies. Use only butter in this recipe." — Carol
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packed brown sugar
4 1/2 cups
dates, pitted and chopped
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!!******
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Hermit Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 408
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