Mama'S Hermit Cake
Mama's Hermit Cake is a rich, dense fruit cake packed with candied cherries, dates, and pecans, flavored with cinnamon, vanilla, and almond. Its moist texture and warm spice notes make it perfect for special occasions or cozy gatherings, offering a nostalgic taste of homemade goodness.
Ingredients
- 1 lb. margarine, softened ⓘ
- 16 oz. light brown sugar ⓘ
- 1/4 cup white sugar ⓘ
- 6 eggs
- 4 1/4 cups plain flour ⓘ
- 2 tsp. baking powder ⓘ
- 1/2 tsp. soda ⓘ
- 4 tsp. ground cinnamon ⓘ
- 1/4 cup lemon juice ⓘ
- 4 tsp. vanilla ⓘ
- 1 tsp. almond flavoring ⓘ
- 1 lb. red candied cherries, chopped
- 2 packages dates, chopped ⓘ
- 2 cups chopped pecans ⓘ
Instructions
- Cream margarine with light brown sugar and white sugar until creamy.
- Add eggs one at a time, then mix in lemon juice, vanilla, and almond flavoring.
- In a separate bowl, coat chopped cherries, dates, and pecans with 3/4 cup of plain flour.
- Combine remaining flour, baking powder, soda, and ground cinnamon in another bowl.
- Gradually add the flour mixture to the sugar-egg mixture, stirring until well combined.
- Fold in the coated fruits and nuts until evenly distributed.
- Pour the batter into a greased and floured tube pan.
- Bake at 250°F (120°C) for 3 hours or until the cake is brown and tests done.
- While still hot and in the pan, glaze the cake.
Tips & Substitutions
To enhance the flavor, consider using unsalted butter instead of margarine for a richer taste. If you want a more fruity cake, substitute some of the pecans with walnuts or add raisins. Make sure to sift the flour to avoid lumps in the batter. Also, keep an eye on the baking time; it may vary slightly depending on your oven.
Serving Suggestions
Serve Mama's Hermit Cake as a delightful dessert alongside a cup of coffee or tea. It pairs beautifully with Bavarian Salad for a light meal. You can also dust the cake with powdered sugar before serving or top it with a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store in a cool, dry place for up to one week. For longer storage, freeze the cake after wrapping it well, and it can last for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Hermit Cake contains roughly 728 calories, with 8g protein, 148g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (77% of the Daily Value), calcium (53% of the Daily Value), and iron (31% of the Daily Value), and a good source of protein and potassium. It also contributes 22g 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 substitute margarine with butter in this recipe?
Yes, you can substitute margarine with unsalted butter for a richer flavor. Just ensure it's softened to room temperature before creaming with the sugars. This will enhance the overall taste of the cake.
How do I know when the cake is done baking?
The cake is done when it is brown and a toothpick inserted in the center comes out clean. Baking at 250°F may take longer, so be patient and check for doneness after about 2.5 hours.
Can I add more nuts or fruits to the cake?
Absolutely! Feel free to increase the amount of chopped pecans or add other dried fruits like raisins or cranberries. Just make sure to coat them in flour to prevent them from sinking in the batter.
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).