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The cake is very simple to make and is tasty and moist. You’ll notice that it doesn’t contain any dairy products so it can be eaten during the Lent season if you are fasting too. See our section on Greek Superstitions and Legends to read the story behind this cake.

Ingredients

Oil and flour a baking pan of your choice. The usual is a sheet cake pan but I use a bundt pan instead and after I have oiled it well, I sprinkle the sesame seeds onto the oil instead of using flour - it makes a beautiful cake when it’s turned out of the pan.

Add all the ingredients into a large mixer bowl and beat well. Pour into your pan and sprinkle with the sesame seeds. Bake in a preheated oven at 350F for about an hour for a bundt form. Use a toothpick to check if it’s done with other cake forms as it may take less baking time.

That’s it. You have a wonderful cake that is light and delicious.

Susie’s note: If you are not fasting for the Lent season, I recommend substituting 1 cup of milk for the wine. I think it gives it much better texture. I also prefer to use the raisins for some added sweetness and zip.