This is our family's New Year's cake. A coin is baked in the cake, and the person who finds the coin in their slice is has good luck for the year; they also get a prize.

Diane

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
14
Yield:
1 - 10 inch tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a large bowl, blend together the butter or margarine and the sugar. Separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. Stir in the vanilla and water.

  • In another bowl, sift together the baking powder and flour. Add these dry ingredients to the creamed mixture.

  • Whip 3 egg whites until they are foamy. Add 1 tablespoon sugar. Continue to whip the whites until they are stiff, but not dry. Fold whipped whites into batter.

  • Pour the batter into a greased 10 x 4 inch tube pan. Wrap a large coin in foil, and place the coin in the batter. Press the coin down; it should be completely hidden. Sprinkle the nuts and seeds on top of the batter.

  • Bake the cake for about 70 minutes, or until done. Cool on a wire rack.

Nutrition Facts

369 calories; protein 6.2g 12% DV; carbohydrates 46.8g 15% DV; fat 17.8g 27% DV; cholesterol 101.3mg 34% DV; sodium 154.4mg 6% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2007
I baked this cake for my family's New Year's day brunch. Being Greek I can tell you that this was much closer to the traditional recipe than you would find in a bakery. It's denser and has a lighter flavour. Everyone loved it and commented on how it was much better than store bought version. My 3 year old nephew ate an entire piece by himself! A definite keeper. Read More
(50)

Most helpful critical review

Rating: 3 stars
01/22/2007
this was good but not fantastic it was a bit on the dry side but hiding the coins in it was a hit. Read More
(16)
23 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/02/2007
I baked this cake for my family's New Year's day brunch. Being Greek I can tell you that this was much closer to the traditional recipe than you would find in a bakery. It's denser and has a lighter flavour. Everyone loved it and commented on how it was much better than store bought version. My 3 year old nephew ate an entire piece by himself! A definite keeper. Read More
(50)
Rating: 5 stars
12/27/2003
I thought this cake taste great. I put several 1 coins wrapped in foil. Everyone thought it was fun. This cake tastes like pound cake. If anyone finds it to sedate it would go very well with chocolate sauce and whipped cream or strawberries and vanilla ice cream. Read More
(39)
Rating: 4 stars
01/29/2003
This is indeed a traditional Greek recipe. Almonds and the sesame seeds are not essential but definitely add to the flavour. The sesame seeds in particularly are used a lot by Greek Bakers. Read More
(25)
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Rating: 4 stars
07/13/2003
It is a very good cake especially for special ocasions and parties. Something fun to enjoy at a party and tasty. Read More
(22)
Rating: 4 stars
01/10/2007
I am Greek and this has been a tradition in my family for a long time. I was pleased to find this recipe as I lost my grandmother's version of the dish and this one made a great replacement. Read More
(22)
Rating: 3 stars
01/22/2007
this was good but not fantastic it was a bit on the dry side but hiding the coins in it was a hit. Read More
(16)
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Rating: 4 stars
01/12/2007
The cake was rather bland but we had fun with it at a new year's eve partythis year. Read More
(16)
Rating: 4 stars
01/05/2004
I thought this was a very nice tradition. The cake wasn't the tastiest I've made but it was enjoyable none the less. Read More
(15)
Rating: 4 stars
01/04/2010
This was a hit at my New Years' Eve Dinner. The only thing I did differently was I added an ogange glaze over the top. This gave a little sparke to the top and added a little hit of flavor. I will be making this one again! Read More
(15)