Back in the days of the Wild West, Southern gentility, and Northern hostility, our celebrated blackeyed peas were used strictly for the feeding of cattle in the South. During the Civil War battle of Vicksburg, the town was under siege for over 40 days. No supplies went in and none came out. The entire town was on the brink of starvation. So they ate those humble "cowpeas," thus starting a southern tradition. Nowadays blackeyes are eaten every New Year's Day to bring good luck for the coming year. All the way back to the days of the Pharaoh, blackeyed peas have been a symbol of luck and fortune. The superstition is that those who eat blackeyes, an inexpensive and modest food, show their humility and save themselves from the wrath of the heavens because of the vanity they might have. Blackeyed peas are neither a pea nor a bean. They are lentils. For those of you who really want to insure success by eating a quantity of blackeyed peas, try Velma Thieme's Pretty pea-riffic cake.

Velma Thieme's Pretty Pea-riffic Cake

3 cups blackeyed peas, cooked (puree in blender and measure out 2 cups)
2 cups flour
1/2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
3 eggs
2 cups sugar
3/4 cup vegetable oil
1 small 4-ounce jar carrots baby food
1/2 cup crushed pineapple (drained)
1/2 cup cherries (chopped)
1/2 cup chopped almonds

Combine flour, soda, baking powder, salt, and spices. Beat eggs, add sugar, oil and vanilla. Beat until smooth. Stir in pureed peas and remaining ingredients. Pour into two round cake pans. Bake at 350 degrees F. for 35 to 40 minutes.

Orange Cream Cheese Frosting

1 cup butter or margarine
1 (8 ounce) cream cheese softened
1 tsp. vanilla
2 cups sifted powdered sugar
1 tsp. orange juice