Tag Archives: whipped cream

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

Desserts: Key Lime Pie

Last weekend while grocery shopping, Wheat and I stumbled upon key limes in the grocery store.  This is really unusual, especially in south Georgia, and I couldn’t resist.  And Wheat couldn’t resist the promise of key lime pie later in the week.  Thus, two bags of key limes came home with us.

whole key lime pie

Key limes are the most magical little citrus there ever was.  They are completely different from regular Persian limes you will find at a bar (or ya know, in the grocery store – whichever you happen to frequent the most), and it just won’t be “key lime pie” if you aren’t using key limes.  But if you’re lucky, or if you live down in south Florida, or have a friend visiting Key West, and you run across key limes, use this recipe and make key lime pie.  A family friend of ours actually has managed to keep a key lime tree alive in Blountstown, Florida… so I saved two limes to attempt to plant them.  We’ll see what happens.  If you’re truly desperate for a pie, you can use this recipe with regular ole lime juice… or even lemon juice.  Just make sure it’s fresh.


They are a royal pain in the arse to juice, seeing as how they are so tiny… but it’s worth every bit of effort.


What you need:

for the crust:

you can either use a store bought graham cracker crust like I usually do… or make your own using:

– 16 graham crackers, crushed

– 3 T sugar

– 1 cub (1/4 lb) margarine or butter

for the filling:

– 1/2 cup freshly squeezed key lime juice (approximately 12 key limes)

– one 14 ounce can of sweetened condensed milk

– 4 large or extra large egg yolks

for the garnish:

– 1/2 cup heavy whipping cream

– 2 teaspoons sugar

– 1/4 teaspoon vanilla


What to do:

for the crust

If you’re using a store bought crust, skip this step.

For the crust, mix the ingredients, press them into a 9″ pie plate, and bake at 350 degrees for 10 to 12 minutes until lightly browned.  Allow to cool completely.

for the filling

Using an electric mixer, beat the yolks until light yellow and thick, but don’t overmix.  Turn the mixer off and add the milk.  Turn mixer back up to low and add half the juice.  Once the juice is incorporated, mix in the rest of the juice.  Continue to mix until just blended, for a few more seconds.  Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes to set the yolks.

for serving

If you like whipped cream (who doesn’t?), put cream, sugar, and vanilla in a mixing bowl and whip on high until the cream forms soft peaks.  I like to serve the whipped cream in a bowl separately, so everyone can serve themselves (aka get as much whipped cream as they want).


That’s it!  It’s an easy pie, once you acquire the elusive key limes and juice them.  A lot of recipes call for lime zest, and if you like zest, by all means use it!  Just add about two teaspoons of it to the filling mix at the end along with the last bit of juice.  I like my pie to have a super creamy texture, so I leave it out.  I also like to garnish my pie with thinly sliced key limes, if I have a couple extra.

Tip: when I do find key limes, I juice them all and after making one pie, I freeze the extra juice to make pies with later on.  I freeze my citrus juice in mason jars.  Just don’t screw the lid all the way down until the juice is mostly frozen to keep from having expansion problems (aka a sticky and sad frozen explosion).

whole key lime pie 2

And with that, we are off to the St. Joe Beach for the weekend… and we’re taking our leftover key lime pie with us! :)  Happy Friday, y’all!