1 1/2 c. sugar
6 eggs
3 c. pecans chopped as fine as meal (takes place of flour and fat)
2 tbsp. cake flour
2 tsp. baking powder

Beat egg yolks and sugar together until creamy. Sift flour and baking powder together, mix lightly with pecans. Beat whites until stiff, fold in the pecan mixture. Then fold in egg yolks and sugar.

Bake 15 or 20 minutes at 350 degrees in 2 pans lined with greased wax paper, let cool in the pans. Put together with flavored sweetened whipped cream or a cream filling.

An old plantation recipe over 100 years old.