Tag Archives: Junior League

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

Duck and Sausage Gumbo

After much unintentional teasing, I’m finally getting this recipe out to the world/Jim at Outdoors Down South.

My mother-in-law Nancy makes this duck gumbo, and while I had never had hers, I heard about it a LOT from Wheat.  Like, a whole lot.  So with duck season upon me, I got the recipe from Nancy, who got it from Southern Sideboards, the Junior League of Jackson Mississippi cookbook.  This is one cookbook I plan add to  my collection soon.

Wild Duck & Sausage Gumbo Recipe | Oysters & Pearls

So Jim, this one’s for you!

The Makings of Deer and Duck Sausage Gumbo, Starting with Duck Broth | Oysters & Pearls

Start out with whole cleaned ducks.  Ladies, this is where your husband who killed those ducks comes in.  Make sure he knows to leave them whole and pluck them well!

I would be remiss if I didn’t mention that my duck slayer of a husband enabled me to have a Gadwall, a Northern Pintail, a Mallard, and four Wood Ducks in that pot.

You’ll start the gumbo by making  a duck broth with the ducks, celery, an onion, and a bay leaf.  Get that rolling and concentrate on the rest.

Venison Sausage and Duck Gumbo Recipe | Oysters & Pearls

You’ll brown the sliced smoked sausage a little to render some fat, but if you used smoked venison (deer) sausage like me, it won’t render much of anything!  Set it aside to drain.

Next: the roux.

Starting a Roux for Gumbo | Oysters & Pearls

Also known as the babysitting phase.  You have to watch carefully when making a dark roux.  You can go from a dark, beautifully velvety roux to burnt in a few seconds.  Keep an eye on it and whisk often.  It will go from a flour color, to a medium brown roux…

Making a Roux for Gumbo | Oysters & Pearls

To a dark roux very quickly.

Making a Very Dark Roux for Duck & Sausage Gumbo | Oysters & Pearls

Add the chopped veggies and cook slowly in the roux.  Add the duck stock and cook to gumbo-like consistency, then add the pepper, duck meat, and sausage to the pot and simmer for hours on end.  Season to taste, in the pot or in the bowl, with red pepper and hot sauce.

By the way, I had leftover duck stock (I just added strained stock to the roux to fill my 5 quart pot, and had some leftover).  I froze it for some later moment of culinary genius.

Wild Duck and Smoked Venison Sausage Gumbo Recipe | Oysters & Pearls

Duck and Sausage Gumbo Recipe
serves 20 or so, no biggie
Original recipe from Mrs. G. Richard Greenlee


– 2 pounds smoked sausage (I used venison)
– 1/2 cup bacon drippings
– 1 cup flour
– 7 to 8 wild ducks, whole
– 4 tablespoons salt, divided
– 1 bay leaf
– 2 ribs celery, quartered
– 1 onion, quartered
– 2 cups chopped onion
– 2 cups chopped celery
– 2 cups chopped green pepper
– 1 1/2 teaspoons pepper
– Red pepper to taste
– Hot Sauce to taste
– Cook white rice


Cut sausage into rounds and cook briefly to render grease.  Drain.  Make a very dark roux with bacon drippings and flour.  Boil ducks in about 4 quarts water seasoned with 1 tablespoon salt, bay leaf, quartered celery and quartered onion.  Remove ducks from pot when cooked and once cool, pick the meat from the bones and set aside.  Reserve strained stock.  Cook chopped vegetables slowly in roux.  Add 3 quarts duck stock and cook to consistency of thick gumbo.  Add the pepper, duck meat, and sausage.  Simmer for 3 hours.  Season to taste with red pepper and hot sauce.

Freezes well.  Serve over rice with salad and French bread for dipping.

Deer and Duck Gumbo Recipe | Oysters & Pearls

I like things spicier than most, so I prefer to leave the gumbo as is, and let everyone add red pepper and hot sauce to their own bowls.

Duck and Sausage Gumbo Recipe | Oysters & Pearls

And as far as hot sauce goes, y’all know I prefer Crystal.  But pick your poison.

Spicy Cajun Duck and Sausage Gumbo | Oysters & Pearls

 Nancy said that this recipe is just as delicious with chicken instead of ducks, and you can use any type of smoked sausage you’d like.  It was very tasty, and perfect for the cold weather we had last week.  Sorry that it seems slightly inappropriate right now in SoWeGa, seeing as it was almost 80 degrees here yesterday.  (Not that I’m complaining!)  But where some of you live, maybe it’s still cold?  Or maybe you just like gumbo and just don’t care?  Or maybe the only person who wants this recipe is Jim?  I’m not sure.

Anyway, I cooked this, and we ate this, and it was good.  The end.

Until Next Time