"Ma" Esther'S Hermit Cake
A rich, moist hermit cake packed with dates, nuts, and warm spices, perfect for holiday gatherings or teatime indulgence, offering deep flavors and hearty texture.
Ingredients
Instructions
- Cream butter and sugar until smooth.
- Add beaten eggs gradually, mixing well.
- Stir in vanilla, lemon juice, and cinnamon.
- Sift flour into a large bowl.
- Cut dates into the flour and toss to coat.
- Add the floured dates to the batter and mix well.
- Fold in shelled English walnuts.
- Pour batter into a lightly greased tube or Bundt pan.
- Bake at 250°F (121°C) for 2 to 2 1/4 hours.
- Test doneness with a straw; it should come out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the butter with applesauce or Greek yogurt. Ensure the dates are chopped finely to blend smoothly into the batter. If you don't have English walnuts, pecans or almonds can be used instead. Consider adding a sprinkle of nutmeg for extra warmth, or a splash of brandy for deeper flavor.
Serving Suggestions
This hermit cake is delightful served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, serve alongside slices of Nisu (Finnish Coffee Cake) during gatherings or celebrations.
Storage & Reheating
Store leftover hermit cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm slices in the oven at 300°F (150°C) for about 10 minutes for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of "Ma" Esther'S Hermit Cake contains roughly 700 calories, with 8g protein, 109g carbohydrates, and 22g fat. It is an excellent source of iron (48% of the Daily Value), potassium (23% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts in this recipe?
Yes, you can substitute English walnuts with pecans, almonds, or even hazelnuts. Each nut will bring its unique flavor and texture to the cake, so feel free to experiment based on your preference.
What should I do if I don't have brandy?
If you don't have brandy, you can replace it with apple juice, orange juice, or even a splash of water. While it won't replicate the flavor exactly, it will still keep the cake moist and delicious.
Can I make this cake ahead of time?
Absolutely! This hermit cake actually improves in flavor after a day. You can bake it a day or two in advance and store it properly. Just be sure to wrap it well to maintain its moisture and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).