I thought I’d save my best recipe of late for last this month. This recipe is straight from Bay Leaves Cookbook, which belonged to my late Grannie. My other Grandmother, Tezzie, has also given me a copy of this recipe. It was super popular in years gone by, and it also just so happens to be Wheat’s Aunt Danna Sue’s favorite cake! It’s a simple, no-fuss recipe, so it’s perfect for the hectic holidays. It’s also chock full of pecans, so it’s basically a Southern delicacy.
I suppose you could make a Christmas tree with your pecan halves instead of a turkey, though.
I tend to go a little bit overboard in all that I do.
You may be wondering about the name, too. This cake was originally served at a restaurant in Panama City called Seven Seas. Two families claim that the recipe belonged to them, and thus the cake has been called Feud Cake ever since.
Located on the corner of 5th Street and Grace Avenue, the Seven Seas Restaurant and Cocktail Lounge opened in June 1954 and closed in November 1978. The location of this restaurant first housed a church and later a Piggly Wiggly that was owned by A.R. Rogers and Don Fay. The restaurant and lounge was a landmark with outstanding cuisine to the end. They also featured a fashion show on Wednesdays at noon and their famous Sunday evening smorgasbord. Many festive affairs were held there, including conventions, banquets, wedding receptions and various club meetings. Prices in 1968 ranged from $3.25 for whole stuffed Gulf flounder to $5.50 for a 16-0z. New York cut sirloin steak.
Use a food processor to finely chop the pecans and set aside. Beat the eggs at high speed for five minutes. Gradually add the sugar and vanilla. Whisk together the flour, salt, and baking powder and add to the egg mixture. Beat another five minutes. Add five cups pecans at low speed to moisten well and beat for approximately one minute. Pour mixture into three greased and parchment paper-lined 9-inch cake pans. Bake at 350 degrees for 15 to 20 minutes. Remove immediately from pans to wire racks and cool completely. Cake may fall slightly.
for the icing
– 1 1/2 quarts heavy whipping cream
– 1 cup confectioners’ sugar
Whip cream until stiff peaks form and sweeten with the sugar (add slowly!). Frost layers and sides of cake. You can either sprinkle chopped pecans over the top and sides, or you can take liberties with your pecan decorations, as I did. Might I suggest a pecan Christmas tree? Or wreath?
It won’t really matter how you decorate it though, because the entire cake is most likely going to be devoured, leaving you with a messy platter and happy family.
Merry Christmas to all, and to all a goodnight! I’m counting each one of you reading this amongst my blessings this Christmas. Thank you so much for reading, and I hope you all have the merriest of Christmases.
It’s Thursday, and I promised you a bachelorette cake on Friday. But plans changed, I got the posting time wrong, etc. etc. … and so today, I present to you my somewhat classy (compared to the other bachelorette cakes I found on Pinterest… some of those were seriously sketch) Barbie bachelorette cake for Sara! And a recap of the entire bachelorette weekend. Buckle up, buttercups.
The cake began last Monday night. I baked the Black Magic Cake layers (four 8″ round pans), wrapped them up tightly in plastic wrap, and froze them, as I was traveling to Greenville, South Carolina for work for 2 full days last week and knew I would be pressed for time once I got back. Thursday night I made the chocolate ganache and Bakery-Style Buttercream Icing, and dyed it pink using Wilton Rose gel food coloring and put it all together!
I used Nestle TollHouse pieces for the ganache.
Easy Chocolate Ganache(makes about 2 cups)
– 1 cup (8 ounces) heavy whipping cream
– 1 cup (8 ounces) dark or milk chocolate pieces
– 1 tablespoon room temperature butter
Bring the cream to a simmer in a sauce pan. Be careful – it’s easy to boil it over or scald it! Put the chocolate in a measuring cup or bowl (I thought the measuring cup method using a scale to measure was the easiest and required the least dish washing). Pour the hot cream over the chocolate and let it sit for 5 minutes. Using a whisk, stir it up until creamy, then add the room temperature butter and continue whisking. Let cool for a few minutes before using to ice or drizzle over anything.
It’s delicious! And the dark chocolate color was very pretty against the hot pink background of the buttercream, IMHO.
I whipped up the frosting and put the gel food coloring directly into the mixing bowl and mixed it in, since I knew I wanted the entire cake to be hot pink.
I stacked up the layers and put ganache between each one, pushing it just shy of the edges. You don’t want it to run over and stain your icing.
Then I iced the cake with a crumb coat – put some icing in a separate bowl for that so you don’t taint your pretty icing with crumbs!
And then decorated it in all its hot pink glory. I thought the plain hot pink was just too plain, so I drizzled some more ganache over it. It made it more sexy than little girly…. If a cake can be sexy, that is.
And I think it can be.
Pour the rest of the ganache in a ziploc or piping bag and snip the very tip of the corner/point off. That’s how I drizzled the leftover ganache around the edges.
Unfortunately, this cake had to ride up the Eastern Seaboard to Charleston on Friday with a pit stop in Jacksonville to pick up Courtney. For the most part, it weathered the trip unscathed, with only a little shifting and melting. I put four kabob skewers through the center of the cake to help keep it from sliding. I had to transport this bad boy in an upside down plastic file storage box that I purchased late Thursday evening when I realized it wouldn’t fit in my cake carrier. It had a pink lid to match, natch. I told Wheat that it was a “cake carrier for domestic bad asses.” He said that wasn’t a very good name and I shouldn’t cuss. Whatevs.
On our way up to Charleston, we discovered this gem of a pit stop. If you’re heading up I-95, don’t miss it. Srsly.
Are those peaches? Butt-heads? Disturbing. Had to share, obvi.
We went to dinner at Oku Friday night in Charleston after some quick games with the Bachelorette. Good sushi, better atmosphere!
The Bachelorette and myself. :)
A few of our oh-so-pretty girlfriends from ADPi: Ashley, Mary Katherine (home from CHINA!), and Jennifer.
Saturday we had a beach day, and all loaded up on a party bus and headed to Folly Beach.
All Sara’s sisters, her cousin, and her girlfriends from high school, college, and optometry school!
After our beach day, it was time for the lingerie shower (I didn’t get pictures of it – there was lots of lace and hot pink) and the cake!
Sara had no idea I was making it or bringing it, but she had mentioned to her sister Gracie that she would like “one of those cakes where Barbie is upside down and drunk looking.” We figured the lingerie shower Saturday night would be the perfect time for cake.
Note her missing shoe.
That was a nice touch, Ashley. :)
I also brought a few cheeses I picked up from Sweet Grass Dairy back in Thomasville for the occasion.
I brought Thomasville Tomme, Green Hill, the Heat, and a Flagship white cheddar (another cheese maker). They were all a huge hit, and the girls ate every. last. morsel. Thanks again for awesome cheese, SGD!
A side note about the hotel: as you can see, there is a big crack in my cheese board. Actually, my cheese board is in two pieces. :( The bellman at our hotel (the Andrew Pinckney Inn) broke it while helping us get the massive amounts of stuff we brought up to our room. He felt so badly about it, and even brought Courtney and me a complimentary bottle of (very good) champagne to make up for it. I still managed to stick it together for the lingerie party and just tossed it afterwards, but I was really impressed with the service at the Andrew Pinckney Inn. The entire weekend, they did nothing but try their hardest to make our stay as comfortable and enjoyable as possible. That included seeing us walking out with six-packs of beer and getting us a cooler (just keeping it real) and having a mini fridge sent up to our room for all the wine/champagne/cake for the shower. They are awesome, and I definitely hope to stay there again! This post is not at all sponsored and they have no idea who I am. I just like to share good reviews of places that go the extra mile. Thank you, Andrew Pinckney Inn!
Back to the party.
Courtney helped us out by bringing a ton of the vino, which kept the party atmosphere going. :) Wish we had gotten a picture of the triplets!
Sara was very surprised by her cake! I think she loved it, and she especially loved the Bachelorette Barbie, complete with sash and veil.
Had to get a pic with the Bachelorette and her Barbie and the cake. So happy for you, Miss F!
After the lingerie shower, cake, and cheese, we went to 39 Rue de Jean for a late dinner.
It was SO good and very reasonably priced. I (appropriately) got a French 75 cocktail and the cavatelli pasta with seared scallops. It was delicious, and I ate almost every single bite. A lot of the girls had sushi again, and said it was good, too. The burgers looked awesome, and I snagged a mussel from across the table that was tasty, too. I would definitely go back!
After dinner, we went to da club called NV, where we posted up in the VIP room and danced the night away with Sara. However, I only took one picture of actual humans at NV. Sara’s two high school friends (who we have known almost as long as we’ve known Sara!) Katie and Kate, Courtney, and myself.
Barbie accompanied us to dinner and the bar (which you knew if you were following me on Instagram).
By the end of the night, she was pole dancing on the champagne bottles, and it was time for her (and us) to go home.
Go home Barbie. You’re drunk.
All in all, it was an awesome weekend! I’ve been so exhausted that it’s taken me this long to update you on it. Better late than never, right?
Happy Bachelorette, Sara! So glad I was able to celebrate with you last weekend. Can’t wait until October!
Look out for tomorrow’s post – I’ll be proving to you all that I am a certifiably insane crazy dog lady.