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This is a very tasty recipe, and the tips in recipe are really helpful. I however, found this Vasilopita recipe produced a lighter cake than the traditional version, otherwise if I did not have the traditional version to compare it was really great tasting. I made an addition to the end of the baking time, I added silvered almonds that were dipped in melted butter and a bit of sugar and added to the cake in the last 20 min of baking time. Yum!
I have been making this version for quite a few years now, and my family and I are very happy with the results. I never cared for the bread version of Vasilopita. This one comes out so moist and delicious, just like Yia Yia used to make! 1/2/2009 update-I came back to this recipe after trying out another great Vasilopita last year. My nephew requested the "original" recipe and I happily obliged. I added 2 Tbsp of cognac this time in keeping with my grandmother's recipe. I also subbed 1/2 pound of butter with ICBINB, 2 liquid egg substitutes, and 1/8 tsp almond extract instead of slivered almonds; used only 1 Tbsp of sugar on top. I put it in a large round baking pan and got about 20 nice sized slices out of this wonderfully light and delicious pound cake Vasilopita. Not going back from this one again!
This was a very nice moist cake with an interesting fresh flavor. I didn't put in the coin and I made a sweet lemon sauce to serve with it. However, we didn't end up using the sauce because the flavor was already so good :)
This is a lovely cake, very rich in flavor and texture (well, it DOES have 6 eggs!) I didn't add the coin, and contrary to the directions, served the youngest children first ;-) Lovely with a strong cup of coffee!