Greek Honey Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 6, 2011
A TRULY DECADENT DESSERT. I would cut down on the honey, almost by half. I had pecans on hand and it works just as well as walnuts. Great for dinner parties or gatherings.
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Reviewed: Mar. 29, 2011
Definitely halve the sauce. Even with a double dose it was very tasty, but too sweet for me. Rave reviews from the greek part of my family.
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Cooking Level: Intermediate

Home Town: Tamaqua, Pennsylvania, USA
Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 25, 2011
My husband loves this recipe as he has a sweet tooth, but after the first cake I halved the syrup recipe with a quarter of the sugar and it is still delicious. I place the cake on a cake cooler and then pour the syrup over it so it does not soak up the excess.
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Cooking Level: Expert

Living In: Bendigo, Victoria, Australia

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Reviewed: Nov. 27, 2010
really excellent - I was happily surprised at how lovely this turned out. I only added the cup of honey lemon juice but no water or sugar plus this made it light and not too sweet. I didn't have any nuts but will add them when I make again (which I am going to do this Monday) Thanks!!
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Reviewed: Nov. 25, 2010
wow. what can i say about this cake? it was amazing. i made it for thanskgiving dinner and everyone loved it. i did take the suggestion to double the cinnamon and half the syurp. it was wonderful, though i didn't think it was all the cake like, more like something you'd see in a coffee house. however it was so good i had to recomend it my uncle to make for his caffe, caffe ladro. thanks for the marvalous recipie!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 22, 2010
I halved the honey syrup and still found this dessert to be disgustingly sweet. It's like eating sponge that sopped up pure sugar water.
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Cooking Level: Intermediate

Home Town: Catskill, New York, USA
Living In: Woodbine, Georgia, USA

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Reviewed: Nov. 18, 2010
Very delicious! It's like a baklava cake. I also reduced the amount of syrup by half and was perfect. I think it would have been too sweet otherwise. I used lemon zest on the batter instead of orange.
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Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico
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Reviewed: Oct. 29, 2010
It came out so good looking I had to try not eating it! After reading the reviews I decided to put some of the honey syrup in a container just in case someone wanted their's sweeter, I tell ya its mighty sweet with all that honey and sugar, don't be worry about puddles in the cake, the cake will soak up the honey syrup
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Cooking Level: Beginning

Home Town: Henderson, Nevada, USA
Living In: Twin Falls, Idaho, USA
Reviewed: Sep. 7, 2010
Loved this recipe! Really simple and wonderfully moist. I have to echo previous criticisms about the honey sauce, you need less than half what the recipe calls for, but the cake is wonderful.
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Reviewed: Aug. 26, 2010
Truly delicious! Really does remind me of baklava except this is so much easier to make. Because of a walnut allergy, I use pecans that I bake about five minutes as the oven is warming up and then chop. I use an 8x11 1/2" glass cake pan which results in a height similar to baklava, so the pieces nicely soak up the honey syrup of which I use about 3/4 of the syrup recipe (with a bit more fresh lemon juice to cut the sweetness perfectly). The rest of the syrup goes into a little pitcher for anyone who wants extra. I love this recipe!
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Displaying results 21-30 (of 79) reviews

 
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