Ss. Basil the Great, Gregory of Nazianzus, and Gregory of Nyssa Vasilopita

History

In the Lutheran Church a “compromise” date of January 10th marks the day on which we commemorate three of the most influential early Church Fathers: Ss. Basil the Great, Gregory of Nazianzus, and Gregory of Nyssa. It is a compromise insofar as this date lies in between the days on which they have historically been commemorated individually within the church as well as in between the historic Western and Eastern dates for these men that lie earlier and later in the month.

Yet despite the discrepancy regarding what day(s) should be celebrated as their actual days, the Cappadocian Fathers have long been heralded within the church as significant saints worth celebrating with much joy and festivity. Further, their celebration in January—in the midst of the Epiphany season and before the beginning of Gestimatide and Lent—offers ample opportunity for celebration and thankfulness during a general season of feasting. 

Vasilopita

It is in part for these reasons that the day on which St. Basil is honored has historically been celebrated with the baking of an aromatic bread called Vasilopita, or “Basil’s bread.” Dense, moist, buttery, and citrus-y, this recipe reminds its bakers and consumers of the “fresh start” that the beginning of January brings and the elevation of the human spirit that is naturally felt by Christians during the time between Christmas and Epiphany and Epiphany and Lent. 

Although the recipe has various other Eastern Orthodox traditions associated with it (including hiding a coin in the batter and the supposed blessings this coin is supposed to bring), Vasilopita’s adaptation in the West has withstood the test of time as an appropriate and yummy way in which to remember St. Basil and his friends’ legacy.

Because these saints’ day occurs toward the beginning of January, St. Basil’s bread has also long been associated with New Years’ celebrations and parties. In Greece and certain areas of Eastern Europe, people bake Vasilopita not only to honor St. Basil but also to celebrate the beginning of the New Year, causing the two traditions to overlap with one another. Some families even use the bread as part of a midnight celebration ahead of the date, welcoming in the beginning of St. Basil’s Day.

Further, the bread’s shape changes significantly depending on where in the world you are making and consuming it. In some areas it is baked into a round boule, while in other places it looks like a traditional quick bread loaf or even sheet or circle cake. No matter how (or when!) you choose to celebrate these saints, though, this recipe has long been a reminder of the love that the Church has always had for St. Basil and the significant impact that he, his brother Gregory, and his friend Gregory have had on all of Christendom.

Ingredients

½ cup butter, softened

1 ⅓ cups sugar

Zest of one orange

5 eggs

2 cups flour

1 teaspoons baking powder

½ cup warm milk

½ teaspoon baking soda

1 tablespoon vinegar

Confectioner’s sugar for dusting

Instructions

1. Preheat the oven to 350 F. 
2. Grease the sides and bottom of a 9 inch round cake pan. Cut out a circle of parchment paper and place in the bottom of the pan and set aside. 
3. In the bowl of stand mixer, cream the butter and sugar until light and fluffy. Next mix in the orange zest then the eggs one at a time, mixing thoroughly after each one. Add in the flour and stir again until combined.
4. In a separate bowl combine the warmed milk and baking powder then incorporate into the batter. Finally, stir together the vinegar and baking soda and mix into the batter as well. Scrape down the sides of the bowl and give the mixture one final stir and pour into the cake pan. Tap gently to remove any air pockets.
5. Bake at 350 F until a toothpick inserted into the middle comes out clean, between 35-45 minutes.
6. Place the loaf on a cooling rack, and cool for 15-20 minutes. Run a thin knife around the edge, then invert the cake to remove it and place it right side up on a cooling rack.
7. Once the loaf is completely cooled, dust with powdered sugar to cover the top. If desired, cut out a paper cross and place on the cake before dusting. 
8. Enjoy—it tastes even better the next day!