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Reviewed: May 21, 2008

This is definitely an old world recipe. The cake is a coarse texture and is not sweet like you expect a cake to be.

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1 user found this review helpful

Reviewer:

okiekid


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Reviewed: Dec. 19, 2007

My teacher is Greek and brought this in to celebrate the new year. My friend got the quarter, but I still ate the cake! It was really good and apparently kid friendly. I might have to make this for my family!

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2 users found this review helpful

Reviewer:

Allie Jonas

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2007

Not bad, a little dry. This is a heavy cake.

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Reviewer:

ECCABER


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Reviewed: Jan. 18, 2007

Fantastic recipe!I am greek,living in Athens,was looking for a new vassilopita recipe and tried this one...my husband said it is the best he ever had,my children loved it,it was consumed on the spot,even after a rich new year's dinner! I topped it with our favorite creem cheese frosting,and wrote on top of it 2007 as is the tradition,using mini m+m's.Should have taken a picture!

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3 users found this review helpful

Reviewer:

pauline

	Cooking Level: Expert Living In: Athens, Attica, Greece
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Reviewed: Jan. 1, 2005

I served this for our New Year's brunch. It looked pretty and we all really enjoyed it. My 10 inch pans were on loan so I baked it in a tube pan for a total of 50 minutes. If you are expecting a sweet, fluffy dessert cake don't make this however if you appreciate a firm not-too-sweet European cake this recipe is for you. My Greek husband says you need to cut a piece for Saint Basil!

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2 users found this review helpful

Reviewer:

RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 12, 2004

An Excellent rich dense cake. This is great for a hostess gift. I topped mine with sugared pecans, and baked in a springform pan to enhance presentation. Also, I extended the baking time by 15 minutes. Got great reviews from all who tried it. Definitley a keeper.

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4 users found this review helpful

Reviewer:

CROWESFOUR


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Reviewed: Dec. 30, 2002

This recipe was really delicious. The only change I would make would be to bake it longer. When I followed the baking time in the recipe the center came out raw.

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5 users found this review helpful

Reviewer:

CBBERGER


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Reviewed: Dec. 30, 2002

This receipe was good. Infact it tastes better the second day. I had no problem with the baking time that the receipe called for. I didn't put the quarter in. Also, after I inverted the cake on the cake rack, I inverted again to a cake plate so the nut sugar mixture was showing on top. What a nice presentation.

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5 users found this review helpful

Reviewer:

STAFA


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