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Monday, August 15, 2011

Feud Cake

My friend, Renae, surprised me one year for my birthday with a delicious Feud Cake.  I had never heard of a Feud Cake.  She said that when she was a child she would go to Panama City Beach with a friend and her family.  She said that they would eat at the Seven Seas Restaurant quite often and this is the dessert that was served there.  She said that her friend's family was able to get the recipe for the Feud Cake.  This cake is not too sweet.  It has a whipping cream icing and I do love whipping cream.   

The pecan meal that the recipe calls for can be bought at a pecan company that sells pecans.  I buy mine locally at Shute Pecan Company in Dothan.

                                                                 Feud Cake

6 egg yolks
6 egg whites
3/4 cup granulated sugar
3/4 cup powdered sugar
2 tsp. baking powder
l/2 tsp. salt
5 cups pecan meal (l lb.)
4 Tbsp. plain flour
2 tsp. vanilla

Beat egg whites until foamy.  Add powdered sugar to make a meringue or beat until it stands in peaks.  In a separate bowl, beat egg yolks with granulated sugar for about 10 min.  Add the flour, baking powder, salt, vanilla, and pecan meal.  Remove to larger bowl and fold in meringue by hand until well mixed.  Pour into 3 greased and floured 9 inch cake pans.  Bake at 350 degrees for about 10 to 12 min.  Remove immediately from pans onto wire racks and cool completely.

Topping:

Whip 3 - 4 half-pints of whipping cream.  Add 1 cup powdered sugar.  Frost layers, top, and sides of cake and sprinkle generously with chopped pecans.

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