Best 4 Old Hermit Cake Recipes

Indulge in the delightful Old Hermit Cake, a classic dessert with a rich history and captivating flavor. This timeless recipe has been passed down through generations, embodying the charm of traditional baking. With its moist crumb, subtle sweetness, and hints of warm spices, the Old Hermit Cake is a true crowd-pleaser. This article presents a collection of carefully curated recipes, each offering a unique twist on this beloved treat. Whether you prefer a classic rendition or seek variations with added fruits, nuts, or frosting, you'll find the perfect recipe to satisfy your cravings. Embark on a culinary journey as we delve into the secrets of creating this timeless dessert, ensuring a delightful experience for both novice and experienced bakers alike.

Here are our top 4 tried and tested recipes!

HERMIT BARS

Hermit Bars image

Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 24 bars

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1 cup packed light-brown sugar
1 large egg, room temperature
1/4 cup unsulfured molasses
3/4 cup raisins

Steps:

Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.

HERMIT CAKE

Hermit Cake image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories Cakes

Number Of Ingredients 12

Ingredients

5 c flour
1 lb dates, chopped
1 1/3 round nuts, chopped
2 tsp baking powder
2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1 lb butter
3 c brown sugar
6 eggs
juice of 1 lemon
4 tsp vanilla

Steps:

1. Combine 1 cup flour, dates and nuts; mix well.
2. Sift remaining flour with baking powder, salt and spices.
3. Cream butter and sugar well; add eggs, 1 at a time.
4. Add flour mixture, lemon juice and vanilla; mix well.
5. Pour batter over date mixture; mix with hands.
6. Pour into tube cake pan.
7. Bake in 275-degree oven for 2 hours and 45 minutes. Mrs. Frances Nickell Marfrance Church of God LWWB Marfrance, West Virginia

HERMITS

Hermits image

Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good-maybe even better as the flavors blend and develop! -Jeri Tirmenstein, Apache Junction, Arizona

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 14 cookies.

Number Of Ingredients 12

Ingredients

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Steps:

Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

HERMITS

Hermits image

The aromatic blend of spices, brown sugar and coffee has made these easy, totable cookies a popular choice for years.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 20m

Yield 7

Number Of Ingredients 12

Ingredients

2 cups packed brown sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
1/2 cup cold coffee
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups raisins
1 cup chopped nuts

Steps:

Heat oven to 375°F.
Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 75, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg

Tips:

Use fresh ingredients. This will help your cake taste its best.
Follow the recipe carefully. Don't substitute ingredients or change the cooking times, as this could affect the outcome of your cake.
Preheat your oven before you start baking. This will help ensure that your cake cooks evenly.
Use the right size baking pan. If your pan is too small, your cake will be too thick and dense. If your pan is too large, your cake will be too thin and dry.
Don't overmix the batter. Overmixing can make your cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. This is the best way to ensure that your cake is cooked through.

Conclusion:

Old Hermit Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture and rich flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a simple yet impressive dessert, give Old Hermit Cake a try.