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Monday, July 18, 2011

Georgia Cornbread Cake

Our favorite butcher's wife, Janie, sent over Georgia Cornbread Cake when her husband, Ed, came for a visit.  We sat on the porch for awhile and enjoyed Ed telling us about his grandparents and their part in the history of Dothan.  His granddaddy used to have cows where the Dothan Country Club is now.  He said his granddaddy took his cane and drew the dimentions of the packing house that he was having built as the limestone blocks were brought in for the walls from Marianna, Florida.  Whiterock Packing Company was their family business and Ed is a 3rd generation butcher.

When I called Janie and asked for the recipe for Georgia Cornbread Cake she said that she has had this recipe for a very long time.  She said that she had been part of a recipe swap and a lady from Florida had sent this recipe to her.  She said that she did remember that the recipe was originally from the Georgia Pecan Growers.  There is no cornmeal or cornbread in this cake...go figure!

Ed and Janie are such a joyful couple!

                                                        Georgia Cornbread Cake 

1 cup sugar
1 cup brown sugar
4 eggs
1 cup Wesson Oil
1 1/2 cups self-rising flour
1 tsp. vanilla
2 cups chopped pecans

Whisk together the sugars and eggs.  Add Wesson Oil, flour, and vanilla.  Mix well with electric mixer.  Stir in pecans.  Pour into a 9 X 13 baking dish lined with parchment or waxed paper.  Bake at 350 degrees for 25 min. or until the cake pulls away from the sides of the baking dish.

It won't be long until football season is back and this cake would be a good one for tailgating!

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