Effie Eudy’s Italian Crème Cake

The smell of cooking is truly the fragrance of my childhood. My mama was born in Stanly County in 1906 – one of 12 children. Being the middle child, her job was to help her mother cook three hearty meals daily for the large farm family. She was only able to finish third grade, but was so wise in the ways of sustenance and survival.

Effie Hathcock and Hauty Eudy married in 1922 and could not have children. They adopted me in 1948 when they were 41 and 48 years old. Daddy worked in Cannon Mills and Mama took in sewing and baked for the public. Everybody in Kannapolis knew Miss Effie’s cakes, pies and home-cooked meals at church. She was one of the founding forces of the Cabarrus County Fair. She won hundreds of ribbons for her baking, canning and sewing. (The picture is a quilt and wall hanging I had made for her from just some of her first-place ribbons.)

At Christmas, Mama took orders for more than 200 cakes during the first three weeks in December – Italian Crème Cake, Fresh Green Coconut Cake, German Chocolate Cake, and Japanese Fruitcakes – as well as any other type of cake anyone wanted. She would have four mixers going at the same time while Daddy broke the fresh coconuts – draining them and grinding the sweet meat. My job was to answer the door when people came to pick up their cakes, take their $1.50 or $2 and be certain to say “thank you.”

Serving a meal for 500, 50 or five folks was Miss Effie’s joy. She catered weddings into her mid-80s. Food was her way of showing love. Miss Effie taught all around her that food not only sustains the body but also fills the soul.

Melinda E. Ratchford
Belmont
Rutherford EMC

1 stick butter
2 cups sugar
1 teaspoon soda
1 teaspoon vanilla
1 cup coconut
5 egg white, beaten
1/2 cup Crisco
5 egg yolks
1 cup buttermilk
1 cup chopped pecans
2 cups plain flour

All ingredients MUST be at room temperature. Cream butter, Crisco and sugar. Add egg yolks one at a time, beating well after each one. Sift flour and soda together. Add to mixture with buttermilk, flour first and last, and finally flavoring. Stir in pecans and coconut and fold in beaten egg whites. Bake in three nine-inch pans at 350 degrees for 20-25 minutes. Test doneness with a toothpick.

ICING

1 8 ounces package cream cheese
1 box powdered sugar
1 stick margarine
1 teaspoon vanilla

Mix all ingredients. If too thick, add a small amount of milk.