Tag Archives: icing

Seven Seas’ Feud Cake Recipe

Merry Christmas week, y’all!

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.

Seven Seas' Feud Cake for Turkey Day | Oysters & Pearls

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.

Feud Cake for Thanksgiving | Oysters & Pearls

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.

From Bay County’s own website:

Seven Seas Restaurant and Cocktail Lounge, Panama City, Florida | Oysters & Pearls

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.

And yes, that’s whipped cream as frosting.

Seven Seas’ Feud Cake Recipe

Reworded slightly from my Grannie’s copy of Bay Leaves, a Collection of Recipes by the Junior League of Panama City, Florida


– 8 eggs
– 2 cups sugar
– 1 tablespoon vanilla extract
– 1 cup flour
– 1 teaspoon salt
– 4 teaspoons baking powder
– 5 cups pecans, finely chopped


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?

Feud Cake for Thanksgiving | Oysters & Pearls

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.

Pecan Turkey Cake Topper | Oysters & Pearls

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.

Until Next Time

Pumpkin Spice Cupcakes for Two (or Four)

After a pretty big response on Instagram, I’m finally posting the recipe I came up with for pumpkin spice cupcakes for two.  Or four.  Or five, if you really stretch it.

Pumpkin Spice Cupcakes for Two Recipe | Oysters & Pearls

It all started last Monday.  Wheat began waxing poetically about how he sure would love dessert…. but we had no dessert in the house.  I did, however, have pumpkin and an as-of-yet-unsatisfied craving for all things pumpkin.  So I quickly studied some cupcakes for two recipes and then came up with one of my own.

Pumpkin Spice Cupcakes with Brown Butter Buttermilk Buttercream Frosting | Oysters & Pearls

I tried a few tweaks here and there, but the first iteration turned out to be the best.

Pumpkin Spice Cupcake with Brown Butter Cinnamon Buttercream | Oysters & Pearls

Be warned, these are really dense, as most pumpkin recipes are… but they are OH so good.

Just the right amount of pumpkin spice and everything nice.

The Beginnings of Pumpkin Spice Cupcakes for Two (or Four) | Oysters & Pearls

Pumpkin Spice Cupcakes for Two Recipe

for the pumpkin spice cake:


– 1 egg
– 2 tablespoons light brown sugar
– 2 tablespoons creme fraiche
– 1/4 teaspoon vanilla extract
– 2 tablespoons pumpkin puree

– 1/4 cup self-rising flour
– 1/2 teaspoon pumpkin pie spice
– pinch (or 1/8 teaspoon) ground clove
– pinch (or 1/8 teaspoon) Kosher salt

– 2 tablespoons buttermilk


Preheat oven to 350 degrees Fahrenheit.  Line a small muffin tin with four cupcake liners and set aside.

Whisk together the egg and the sugar first.  Then whisk in the creme fraiche, vanilla, and pumpkin.  For how to make homemade creme fraiche, {click here}.

Separately whisk together the next four ingredients (flour, pumpkin pie spice, clove, and salt).  Add the dry mixture to the wet mixture a little at a time, whisking constantly.  Finally, add the buttermilk last.  The batter will be runny.  Fill liners 3/4 of the way full (this batter won’t rise much).  Bake at 350 degrees for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.

Whisking Together Batter for Pumpkin Spice Cupcakes for Two | Oysters & Pearls

for the cinnamon buttermilk buttercream icing:


– 2 1/2 tablespoons butter, at room temperature
– 1 tablespoon Crisco, at room temperature
– 1 cup powdered sugar (4 ounces)
– 1/4 teaspoon vanilla
– small pinch kosher salt
– 1 tablespoon buttermilk
– pinch (1/8 teaspoon) cinnamon


Using a hand mixer in a small bowl, mix together butter and Crisco until smooth, then add vanilla and salt and continue mixing.  Next, slowly add powdered sugar, mixing until smooth after each small addition.  Finally, mix in buttermilk, then cinnamon.

Finally, ice your pumpkin spice cupcakes however you please (offset spatula, pastry bag and tip, ziploc bag and tip, or just a ziploc with the corner cut off.

It’s just four cupcakes, so no pressure.

Another variation I tried that was really tasty was a Browned Butter Cinnamon Buttercream Icing.  The only difference is that you brown the 2.5 tablespoons of butter, let it cool, cream it with the Crisco, then add an extra 1.5 tablespoons of room temperature butter – then follow the rest of the measurements/instructions.  It’s sweet and nutty and delicious!

Pumpkin Spice Cupcakes for Two | Oysters & Pearls

Four very tasty cupcakes for sharing.  Or for not.

That’s the beauty of it.  There’s so few, no one will ever know if you eat them all or if you share them.

No judgment.

Saanen Goat Napkin and Pumpkin Spice Cupcake | Oysters & Pearls

For an explanation of the random goats this week, see Monday’s post. :)

Pumpkin Spice Cupcakes with Brown Butter Cinnamon Buttercream Icing | Oysters & Pearls

Happy Hump Day!

Until Next Time

Meatless Monday: Creme Fraiche Pasta

Top of the morning to ya!

Thank you to everyone who left such nice comments for me and for Marc on Friday’s post.  I really enjoyed writing it, and I’m so grateful to have a platform to share the things I eat, see, do and find with y’all.  Days like Friday make me so glad I started writing this blog way back in January! :)  I hope everyone who orders a cutting board from him absolutely loves it! (I know you will.)

Today I’m flashing back to last Monday and the meatless Monday meal that Wheat (at first begrudgingly) admitted was pretty dern delicious, even without any meat.

Creme Fraiche Pasta | Oysters & Pearls

This meal started out with a kitchen, garden, and pantry evaluation.

What do I have?  And how in the world can I make a meal of it?

Last weekend I had made an experimental batch of creme fraiche, which I was dying to use somehow.  We had a box of pasta, lemons, and fresh parsley growing in the herb garden.  Put it together, and it made a really tasty pasta dish!

As for the creme fraiche, you can either make it yourself like I did, buy it, or substitute sour cream, or even plain greek yogurt.  But it’s pretty cool making it yourself!

How to Make Homemade Creme Fraiche | Oysters & Pearls

Homemade Creme Fraiche Recipe

Mix two parts heavy cream with a little less than one part buttermilk in a jar.  Leave at room temperature partially covered for 24 or more hours.  I use a coffee filter and a jar band to keep the critters out.

After a day or two, give it a stir and refrigerate.  It will be thick and resemble sour cream, but it has a nutty flavor that is delicious!

Use it as a sauce for pasta or meats, add a dollop to fresh fruit, soups, or anything else.  Sweeten it a bit and use it to layer between and/or ice cakes, top pies… the possibilities are endless!

Freshly Grated Pecorino Romano Cheese for Creme Fraiche Pasta | Oysters & Pearls

Spicy Creme Fraiche Pasta Recipe


for the gremolata

– 1 small bunch parsley (about 1/2 cup chopped)
– 1 garlic clove, finely chopped
– zest of one small lemon

for the pasta

– 1/2 pound (1/2 a box) of rotini pasta
– 1/2 cup creme fraiche
– 2 tablespoons-ish olive oil
– 1/2 cup or so grated parmesan reggiano
– a heaping half-teaspoon red pepper flakes
– juice of one lemon
– salt & pepper to taste


make the gremolata: In a small bowl, combine the parsley, garlic, and lemon zest with a spoon or spatula.

cook’s note: gremolata is an Italian condiment, usually served with ossobucco.  However, it’s delicious on lots of things (including this pasta), especially rich dishes.

Cook your pasta according to package directions, until al dente.  Meanwhile, in a large bowl, whisk the creme fraiche with the olive oil and lemon juice until combined, then add the parmesan, red pepper, and gremolata and mix until combined.  When the spaghetti is cooked, use a pasta grabber to transfer the pasta directly into the bowl of sauce.  Toss until the pasta is coated evenly, divide into serving portions and serve immediately.  Season to taste with salt and pepper.  optional: garnish with extra parmesan, a drizzle of EVOO, and/or a lemon wedge.

Fresh Parsley for Creme Fraiche Pasta | Oysters & Pearls

I was going to post this last week, but didn’t want to give away too many hints about my new cutting board before that post went live on Friday.  However, homegrown parsley on my tobacco slat cutting board is awfully pretty, I have to say.

Fresh Gremolata for Creme Fraiche Pasta | Oysters & Pearls

Gremolata is really pretty, too.  Gremolata whipped into butter on a steak would be divine!

Creme Fraiche Pasta for Meatless Monday | Oysters & Pearls

But it pairs perfectly with rich creme fraiche.  If you’re averse to spicy, you may want to reduce the amount of red pepper flakes, but we liked the kick.

Spicy Creme Fraiche Pasta | Oysters & Pearls

You can use whatever type pasta you prefer as well.  We just had rotini on hand, but I like rotini for this because the sauce per noodle ratio ends up a lot higher than your average spaghetti.

This pasta would be awesome with a grilled chicken breast, seared scallops, or fish on top.  Ya know, if it isn’t meatless Monday.

The plates weren’t garnished, but the table was, with some fall wildflowers and beauty berries from the farm.  Fall wildflowers are one of the many, many reasons this is my favorite time of year!

Fall Wildflowers & Beauty Berries | Oysters & Pearls

In other unsurprising news, Harold rolled in something YET AGAIN and had to get a bath YET AGAIN… and he hated it YET AGAIN.

Harold After His Bath | Oysters & Pearls

What a cruel, unjust world it is, huh Harold?

Until Next Time