Thanksgiving Recipe Roundup: Cake Grrl

By the Editors: This Turkey Day, we thought it would be fun to share recipes from our writers, as well as some of our favorite/local foodie blogs. Be sure to bookmark their sites, and check out the other fun recipes: green tomato cake from Awake at the Whisk, stuffing from Sac Foodies, and an assortment of goodies from Lisa Page. Gobble gobble!!

Thanksgiving Dinner in a Cake

By Kristy DeVaney, Cake Grrl

Preheat your oven to 350 F. All your cake layers will bake at this temperature.

Begin with preparation of the pecan pie layer, since it takes nearly an hour to bake.

Pecan Pie Layer

  • 1 refrigerated piecrust
  • 2 large eggs
  • 1/2 sugar
  • 1/2 cup light corn syrup
  • 1 tablespoons butter or margarine, melted
  • 1 teaspoons vanilla extract
  • pinch of salt
  • 1 cup pecan halves

Stir together eggs and next 5 ingredients; stir in pecans.

Pour filling into piecrust. This will be a mini pie (and a layer of your final cake), so fold the pie crust edges over so that the pie is 8″ round. Bake at 350° for 55 minutes or until set. Allow to cool completely.

Apple & Corn Layer:

  • 1 3/4 cups sifted all-purpose flour
  • 1 tsp teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup buttermilk
  • 1/4 cup vegetable
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3/4 cup applesauce
  • 1/2 can creamed corn

Measure sifted flour, baking soda, salt, and spices into sifter.

In a mixing bowl, beat in eggs and sugar together, then add the oil. In a different bowl, combine the apple sauce and creamed corn with the buttermilk. Sift in dry ingredients in about 4 additions, alternating with the applesauce mixture. Beat on low speed just until blended. and pour into prepared 8″ round pan. Bake in preheated 350° oven for 30 minutes, or until center springs back when lightly touched with finger.

Cranberry Buttercream/Chestnut Buttercream

In this recipe, you will make a double batch of buttercream, then divide it and make it two different flavors.

  • 1 cup butter
  • 1 cup shortening
  • 1/2 can cranberry sauce (jellied kind)
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1/4-1/2 cup heavy cream
  • 16 cups powdered sugar
  • 1 vanilla bean or 1 Tbs vanilla extract
  • salt to taste (1/2-1 Tbs)
  • 1 can of roasted and shelled chesnuts

Soak the cranberries in the orange juice, and place in the microwave to heat through and plump them/reconstitute with the orange juice.

During this time, beat room temperature butter and shortening together, adding the powdered sugar and heavy cream in intervals. Add the salt to taste. When you have added most of the sugar and the mixture is frosting consistency, divide the mixture in half.

Cranberry Buttercream:

Return to the microwaved cranberries and pulse them in a food processor until well blended

To the remaining mixture in the bowl, add the 1/2 can cranberry sauce and the processed cranberries. Add more powdered sugar if necessary. The mixture should be spreading consistency, not too thick or thin.

Chestnut Buttercream:

In a food processor, pulse the chesnuts until they are like a peanut butter consistency. In another mixing bowl, add the remaining frosting and beat in the processed chesnuts. Mix until well combined and add sugar and more salt if necessary to get to a desired consistency and taste.

Pea & Potato Layer

  • 3 eggs, room temperature
  • 1 1/2 cups of sugar
  • 1 tsp vanilla extract
  • 2 cups frozen peas, pureed
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 1/2 cups cake flour
  • 1 cup mashed potato flakes
  • pinch salt
  • 1 tsp baking powder

Whisk together the eggs and sugar for a few minutes. Add the oil, extract, lemon juice, and pea puree until well blended. Add the flour, potato flakes, baking powder, and salt. Beat until just mixed. Bake in a prepared 8″ round pan.

Pumpkin-Yam Layer

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup brown sugar
  • 1/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1/3 cup yams, drained from syrup.
  • 1/4 cup orange juice

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Puree pumpkin and yam in a food processor. Beat eggs and brown sugar in large mixer bowl until thick. Add orange juice. Beat in pumpkin and yam puree. Add flour mixture and mix until combined. Spread evenly into prepared pan (8 in round). Bake until cake springs back when lightly touched.

Wild Turkey Syrup

  • 2 Tbs Wild Turkey bourbon
  • 1/2 cup corn syrup
  • 1 Tbs orange liqueur
  • 1 tsp vanilla

Combine all ingredients and stir until blended. Brush on top of all layers in between their frosting.

Construct your cake layers… One flavor at a time, beginning with the most dense layer. This will probably be the pie layer or the yam and pumpkin layer. Repeat this process. Cake layer, Wild Turkey syrup, then either cranberry or chesnut buttercream. The recipe will allow plenty of buttercream to frost and fill your cake, so use as much or as little as you like between the layers. The lightest layer is the apple or the pea layer, so finish with that on the top. Decorate as you like with the remaining frosting. Enjoy!

Kristy DeVaney – Cake Grrl – moved to downtown Sacramento on her birthday in June 2004. She was lured to California by the climate, year-round availability of produce, and close proximity to Napa Valley, Lodi, El Dorado, & Amador wine regions. She enjoys baking all things, most of all of course CAKE, dining out, and promoting restaurants in the greater Sacramento area, as well as helping promote fundraisers for local non-profit organizations.

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2 Comments

  1. Chantel Elder says

    Oh Man! These look so freakin’ amazing! I missed it for Thanksgiving but you better believe I am going to print these out and try one!

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