Feud Cake

If you have ever visited Panama City Beach, Florida, chances are that you have eaten at one of America’s  most famous restaurants.  That would be Captain Anderson’s.  The restaurant is known for fresh seafood from the nearby Gulf of Mexico.  In fact, you can go early and watch some of the fishing boats returning from a day of fishing.

As well as seafood, Captain Anderson’s is also known for a cake called Feud Cake.  However, the Feud Cake was first served at a restaurant in downtown Panama City called the Seven Seas Restaurant.  That restaurant was open from 1953 to 1967 and was owned and operated by the Patronis brothers, who later opened Captain Anderson’s.

Anytime I have been fortunate to eat at Captain Anderson’s, I always had the Feud Cake for dessert.  It is a cake made with finely chopped pecans and topped with lots of  whipped cream.  The nutty flavor of the finely chopped pecans compliments the slightly sweetened whipped cream.

For the cake in this post, I used a recipe from The Panama City Junior Service League cookbook, Bay Leaves, originally published in 1975.  It is primarily a collection of favorite recipes.  The Feud Cake recipe was contributed by the Seven Seas Restaurant.  My copy of Bay Leaves was gifted to me by a beloved family member.  Bay Leaves cookbook is available from several sources online.

According to the cookbook, the name of the cake is derived from a legend that two families claimed ownership of the recipe.  Their argument turned into a feud, with the families forgotten but not the cake.

I used a small amount of cream cheese in the whipped cream as a means to stabilize it.

Feud Cake

  • Servings: 6-8
  • Difficulty: easy
  • Print

Feud Cake

16 ounces pecan halves

8 large eggs
1 tablespoon vanilla
2 cups sugar
1 cup all purpose flour
1 teaspoon salt
4 teaspoons baking powder

Use a food processor to finely chop the pecans and set aside.  You should have about 5 cups of finely chopped pecans.

Beat eggs at a high speed for 5 minutes.  Add the vanilla and beat to combine.  Gradually add sugar.

Combine the flour, salt, and baking powder together and add to the egg mixture.  Beat another 5 minutes.  Add the pecans at low speed to moisten well and beat for about 1 minute.  Pour the mixture into 3 greased and parchment lined 8 or 9-inch cake pans.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the middle of the cakes come out clean.    Cool in pans 10 minutes.  Carefully run a knife around the edges of the cake to help loosen from the pans.   Remove from pans to wire racks, discard the parchment paper and cool completely.  Frost layers and sides of the cake with the whipped cream.  Garnish the top of the cake with pecans halves, if desired.

Feud Cake Topping

1 tablespoon softened cream cheese (optional)
4 cups  heavy whipping cream
1/2 cup confectioners’ sugar 
2 teaspoons vanilla extract

With the wire whip of a stand mixer, beat the cream cheese on low adding a little of the whipping cream at a time.  When all the cream is incorporated, add the powdered sugar and vanilla extract.  Beat on high until stiff peaks are formed.    

Notes:

This post is dedicated to the people in the Florida Panhandle that recently underwent the destruction of Hurricane Michael.  A virtual hug, if you will.

On October 10, Hurricane Micahel roared ashore as a Category 4, with winds as high as 155 miles per hour.  Panama City and towns east of it, to include the military installation, Tyndall Air Force Base suffered great devastation.

I am a native Floridian and proud to call Panama City my hometown.   My heart broke watching and reading about the devastation caused by the hurricane.  Hopefully, recovery will be faster than anticipated.

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