Reviewed: Jan. 11, 2009

I made this for a new years party and although it was good I didnt get any rave reviews for it.

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Reviewed: Jan. 3, 2009

Very good! I usually wash the coin then seal it in foil and just stir it in the batter before I bake it. Next time I'll add orange juice and zest instead of the lemon.

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Mayirissa

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

My brother and I made tihs together on New Years Day and it turned out very well! The cake is dense and moist, and delicious. Next time we agreed to try with some almond extract in the batter, or maybe orange zest to change it up a bit. In our oven, it needed to bake for a longer period of time, though, so keep checking it for doneness. Hronia Polla!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Jan. 1, 2009

This was very good. Being part Greek, it was fun to try it. Be sure to watch your pan size, thought my 9" round pan was a 10", and it ran over in the oven, otherwise it was good. I will do it again next year, using a different size pan.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Jan. 1, 2009

I thought I would make this as a surprise for my husband, whose father is Greek. My husband hadn't heard of the tradition before but enjoyed the cake any way. I topped it with a powdered sugar glaze, which gave it a little more moisture around the edges. It is a very dense cake but we loved trying to figure out which slice had the quarter. It was a fun way to ring in the 2009 with a new family tradition for us!

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Kaile's Momma

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Reviewed: Dec. 31, 2008

Made this cake for New Year's gifts for neighbors and it was fantastic! I used two 6" round pans and it looked just beautiful. Bake time was still about the same, although I did the sugar/almonds at about 18 minutes instead of 20 so they would stick better. Thought sliced almonds looked prettier than slivered as the recipe listed. Enjoy!

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TrekBebe

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Reviewed: Dec. 29, 2008

Made this potential family annual tradition in a springform pan which eliminated the tricky inversion process. Also substituted a whole almond for the lucky quarter (which would have required pre-santitizing).

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MissysMom

Cooking Level: Expert

Home Town: Rochester, New York, USA

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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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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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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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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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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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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 7, 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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CROWESFOUR

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Reviewed: Nov. 3, 2000

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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STAFA

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Reviewed: Mar. 3, 2000

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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