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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Reviewer:

Kaile's Momma

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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12 users found this review helpful

Reviewer:

TrekBebe

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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16 users found this review helpful

Reviewer:

MissysMom

Cooking Level: Expert

Home Town: Rochester, New York, USA

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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20 users found this review helpful

Reviewer:

okiekid

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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20 users found this review helpful

Reviewer:

Allie Jonas

Cooking Level: Intermediate

Reviewed: Jun. 24, 2007

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

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10 users found this review helpful

Reviewer:

ECCABER

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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45 users found this review helpful

Reviewer:

pauline

Cooking Level: Expert

Living In: Athens, Attica, Greece

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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17 users found this review helpful

Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

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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44 users found this review helpful

Reviewer:

CROWESFOUR

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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23 users found this review helpful