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Feud Cake
"This is the 'Famous' Feud Cake recipe from the 7
Seas Restaurant in Panama City......now closed.
It is really a marvelous treat! And what about the name? Well, a
legend tells us that two neighborhood families both claimed the honor of being
the originators of this famous cake--the argument turned into a family
feud. The two families are forgotten--but not the cake.
-The Feud Cake!"
Makes 12 to 15 Servings
| 6 |
Egg Yolks |
| 6 |
Egg Whites |
| 3/4 cup |
Granulated sugar |
| 3/4 cup |
Confectioner's or Powdered sugar |
| 2 tsp. |
Baking powder |
| 1/2 tsp. |
Salt |
| 5 cups |
Pecans, finely chopped |
| 4 tbsp. |
All-purpose flour |
| 2 tsp. |
Vanilla |
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TOPPING |
Preheat the oven to 350º. Beat egg whites until foamy - add powdered sugar to make
a meringue or beat until it stands in peaks. In separate bowl beat egg yolks with
granulated sugar for about 10 minutes, add the flour, baking powder,
pecans and vanilla. Remove to larger bowl and fold in meringue by
hand until well mixed. Pour into 3 greased and floured 9 inch cake
pans. Bake it
for about 10 to 12 minutes. Remove
immediately from pans onto wire cake racks and cool.
| 1 1/2 qt. |
Whipping Cream or Dessert Topping (Non Dairy Whip) |
| 1 cup |
Confectioner's or Powdered sugar |
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Pecans, chopped |
Whip 1-1/2 Qt. Whipping Cream or Dessert Topping
-- if whipping cream is used add 1 cup powdered sugar (add none to the
dessert topping). Frost Layers, top and sides of cake and sprinkle
generously with chopped pecans.
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