Papa’s Holiday Hermit Cake

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Servings: Two (10-inch) loaves or bundt cakes

Executive Chef Walter Royal of Raleigh’s Angus Barn restaurant updated this recipe for me, a family favorite from my grandfather Papa. Walter found the flavor and moistness of this hermit cake impressive.

Ingredients

3 cups unsalted butter, at room temperature

4 cups sugar

9 eggs, separated

7½ cups cake flour, sifted

2½ cups chopped almonds

3½ cups chopped walnuts

2 cups raisins

2 cups chopped dates

3 tablespoons lemon juice

½ teaspoon salt

½ teaspoon baking soda

3 teaspoons baking powder

6 tablespoons cinnamon

3 tablespoons vanilla extract

1 (750-milliliter) bottle fruity white wine

Directions

Preheat the oven to 250 degrees. Butter and flour two 10-inch loaf or Bundt pans.
Using an electric mixer, beat the butter and sugar on low speed until a creamy texture is reached, being careful not to overmix. Add the egg yolks one at a time, mixing thoroughly after each addition.
In a separate bowl, whip the egg whites to a firm peak.
In another bowl, combine the flour, almonds, walnuts, raisins, and dates. Fold the butter mixture into the flour mixture. Add the lemon juice, salt, baking soda, baking powder, cinnamon, and vanilla. Fold in the whipped egg whites.
Pour half the batter into each pan and bake for 2¼-2½ hours.
While the cakes are baking, pour the wine into a saucepan and bring it to a boil over medium heat; lower the heat and simmer until the wine is reduced by about two-thirds. When the cakes are done, pour the syrup over the cakes and wrap in cheesecloth. Place in the refrigerator. When ready to serve, decorate with sliced almonds and powdered sugar if you like.

Fruitcake Face-Off

Love it or leave it? Two experts weigh in.

Most either love it or despise it — there are few in-betweens with fruitcake. Weighing in for fruitcake is Debbie Moose. Against, proposing an appetizing alternative, is Bridgette Lacy.

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Recipe Courtesy Of

Bridgette A. Lacy