Tag Archives: Panama City

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

ingredients

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

instructions

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

ingredients

– 1 1/2 quarts heavy whipping cream
– 1 cup confectioners’ sugar

instructions

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

Birthday Dinner & Rob’s Caesar Salad

A week letter, I’m going to wrap up the last of our trip to the beach this past weekend.  Whew.

St. Joe Beach, Florida, Early November Sunset | Oysters & Pearls

We had just skidaddled back from Apalachicola and were watching the ill-fated (if you’re a Gator fan) Florida-Georgia game.  We broke out our new Sump’n sauce on some chicken salad from Cahall’s Deli in Panama City.

Sam Solomon's Sump'n Hot! Sauce and Corn Dip | Oysters & Pearls

So good!  But again, I’m clamoring for a little more heat, Sam!

Also, Cahall’s has the BEST chicken salad.  My family is slightly obsessed with everything (except the fish dip – just don’t do it) from there.  This won’t be the last time I mention Cahall’s today, either.  Anyway, we also had some corn dip my mom made that was really good.  Maybe she will share the recipe??

Sump'n Hot Sauce on Cahall's Chicken Salad | Oysters & Pearls

We spent the afternoon admiring the view from the windows more than the game itself.  But at least we came back in the second half to look somewhat respectable?  Anyway, moving on.  There was serious lounging going on.

Harold, Doing Some Game Day Lounging | Oysters & Pearls

Babe was a little jealous.

Babe, our 12 year old Yorkie | Oysters & PearlsAt halftime, my mom and I cleaned a couple heads of romaine lettuce for Rob’s Caesar Salad.  Actually, it’s Rob’s grandfather’s recipe from Chicago that he sent to me a few weeks ago.  I love family recipes!  This one is a big hit in Rob’s family, and I’m really thankful he felt compelled to share it with me.  Thanks Robert!

At the end of the game, we realized we needed Sunset Beers and hurried to the fridge and then to the porch.  It was a GORGEOUS sunset.  The kind you only get on this particular beach during the Fall.

Wheat & Natalie | Oysters & Pearls Adorable Parents and the Sunset | Oysters & Pearls

After Sunset Beers, I got to making the caesar salad for supper.

Garlic French Bread Croutons for Rob's Caesar Salad | Oysters & Pearls

Rob’s Grandpa’s Caesar Salad

ingredients

– one whole head of romaine lettuce, or 2 to 3 hearts of romaine, washed and chopped
– chopped ripe tomatoes are suggested by Rob
– 3/4 – 1 cup olive oil with minced garlic in it
– 2 tablespoons dry mustard powder
– 2 teaspoons ground pepper
– 1 or 2 coddled eggs (boil the egg for 25 seconds, crack open, discard yolk, and scrape out the inside)
– the juice of a fresh lemon
– crusty bread, cut into 1″ cubes
– 2 tablespoons olive oil
– some garlic, minced
– 2 or 3 anchovies
– grated or shredded parmesan reggiano cheese, to taste

instructions

Whisk the dressing ingredients together (olive oil, mustard powder, pepper, coddled eggs (I used two)).  I used a beastly large lemon, so I regret using the juice of the entire lemon.  The dressing was too tangy.  However, a smaller lemon may have been just right.  Anyway, whisk together and refrigerate.

In the meantime, fry the croutons in the olive oil and minced garlic until the croutons are nice and crispy.  Rob’s grandfather/father/Rob suggest adding the chopped anchovies to the salad itself, which I’m sure is the proper way to do it.  However, I knew most people in our crew weren’t going to buy that, so I snuck them into the croutons by melting a couple of them in the olive oil with the garlic.  They added a salty umami flavor to the croutons, and it was delicious!  And I promise, they really do dissolve and disappear.  I also used a loaf of garlic Italian bread I had purchased earlier in the week for the croutons, which spiced things up even more.  Once again, #vampiresbeware.

Garlic & Butter for Garlic Anchovy Croutons for Caesar Salad | Oysters & Pearls

Toss the dressing with the romaine and croutons and top with parmesan cheese.  Bon appetit!

Rob's Caesar Salad | Oysters & Pearls

We accompanied the salad with some grilled snapper throats (sounds gross, but it’s by far the very best part of the fish!), filet mignons wrapped in bacon from Cahall’s Deli, and twice baked potatoes, also from Cahall’s.  It was one seriously awesome meal!  Even if it was enjoyed at 9:00 p.m.  And we were really happy our friends, Zach and Michelle, could join us!  They live at the beach all the time, so basically we are constantly jealous of them.

Grilled Snapper Throats | Oysters & Pearls

I plan on sharing my dad’s oh-so-good Bloodworth’s Marinade that he used on the fish sometime soon!  Get excited, because it is awesome.

Filet Mignons Wrapped in Bacon, from Cahall's Deli in Panama City, Florida | Oysters & Pearls Grilled Snapper Throats, Filet Mignon, Rob's Caesar Salad, & Twice Baked Potatoes | Oysters & Pearls Filet Mignon and Twice Baked Potato from Cahall's Deli, Rob's Caesar Salad, & Grilled Snapper Throats | Oysters & Pearls

It was an awesome birthday supper!  We didn’t last much longer after supper though, because this was the longest day ever.  As evidenced by the three blog posts dedicated to it this week!

Sunday we woke up refreshed and decided to just go for a cruise.  We drove all the way to Cape San Blas, and were crossing our fingers that the Indian Pass Raw Bar was open on Sundays.  It was not.  :(  So we stopped at Triple Tails for the first time ever.  Wheat and I had some delicious baked Apalachicola oysters.  I had parmesan and garlic, and he had jalapeño jack.  After our experience Sunday, we don’t really recommend getting any fried food at Triple Tails.  But the oysters were local and small (how we like them) and really good and fresh tasting.

Garlic & Parmesan Oysters from Triple Tails Restaurant in Indian Pass, Florida | Oysters & Pearls Jalapeno Jack Oysters at Triple Tails in Indian Pass, Florida | Oysters & Pearls

And finally, we went back to Bainbridge for a birthday dinner with my in-laws, who treat me entirely too well!  My MIL Nancy loves to cook too, and after I had been ogling her new food processor, she got me one too!!  Because I had someone ask which food processor she got me/us, here’s a link to the model Cuisinart we have. (<– affiliate link!)  It’s AWESOME!  AND Nancy cooked us another amazing steak supper.  It was SUCH an epic, awesome weekend.  I am so thankful for everyone in my life that made it such a relaxing, fun weekend.  I love you all!  And HAPPY BIRTHDAY, DADDY!  I know you’re reading this. ;)

Happy Birthday, Doc & Natalie! | Oysters & Pearls

Think there are enough pecans on that red velvet cake?? Just how the good Doctor and I like it.  It was nice not making my own cake!  :)

Until Next Time