These thanksgiving cake recipes will have your dinner sorted

Thanksgiving meals are the talk of the town as November rolls in, especially among Christian communities and their friends. With the best seasonal flavors, we bring you some sumptuous Thanksgiving cake recipes that are dyed and flavored in the produce of fall from apples, oranges, and pumpkin with the warmth and kick of spices balanced with the sweetness of the frosting coating the sweet cake. 

1. Orange Cake

(Serves 6)

Ingredients

• 3 large eggs
• 315 gm sugar
• 240 ml milk
• 120 ml olive oil
• Zest of 1 orange
• 450 gm flour, sifted
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Syrup:
• 1 orange
• 375 ml orange juice
• 375 gm sugar

Instructions

1. Preheat the oven to 400°F. Grease an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
2. In a large bowl, beat the eggs with the sugar until pale yellow and ribbony. Beat in the milk, oil, and orange zest.
3. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, stirring well after each addition.
4. Pour the batter into the prepared cake pan and bake for 45 to 55 minutes, or until the middle of the cake springs back when lightly touched. Remove the cake from the oven and let it cool slightly on a rack before inverting and allowing it to cool completely.
5. While the cake is cooling, prepare the syrup. Use a sharp paring knife to cut the orange rind into very thin strips, reserving them. Remove the white pith from the oranges, then remove the orange supremes and reserve them.
6. In a large saucepan, combine the orange juice, sugar, and the reserved orange strips. Bring to a simmer and cook for 30 minutes or until a thick syrup forms. Strain the syrup and reserve 1/2 cup, along with the orange strips.
7. Use a toothpick to poke holes all over the top of the cake, then pour the warm, strained syrup over the cake, allowing it to soak through.
8. In a small saucepan, heat the remaining 1/2 cup of syrup until reduced to a few tablespoons. Use a spatula to spread the thickened glaze over the top of the cake.
9. Place the cake on a serving platter and arrange the reserved orange strips and supremes on top.

2. Harvest Cake

(Serves 12)

Ingredients

Cake:

• 500 gm diced fresh apples
• 400 gm sugar
• 375 gm flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 2 tsp baking soda
• 2 eggs
• 240 ml vegetable oil
• 1 tsp vanilla
• 120 gm chopped walnuts or pecans

White Icing:

• 130 gm powdered sugar
• 15-30 ml milk
• 1/2 tsp vanilla

Instructions 

1. Mix the diced apples and sugar in a bowl and let it stand for 1 hour to macerate. 
2. Sift the flour, cinnamon, nutmeg, salt, and baking soda into a bowl. Set aside.
3. In another bowl, beat the eggs, oil, and vanilla, then add the apple mixture to this bowl and proceed with folding in the flour mixture, then the walnuts. Make sure to mix after adding each.
4. Bake the cake in a 10-inch tube pan in a 350°F oven for 1 hour and 10 minutes.
5. Prepare the white icing by whisking powdered sugar, milk, and vanilla until smooth.
6. Drizzle the cooled cake with the white icing and garnish with more chopped nuts.

3. Pumpkin Cake

(Serves 12)

Ingredients

• For the cake
• butter, for greasing
• 360 gm all-purpose flour
• 2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 115 gm butter, softened
• 270 gm packed brown sugar
• 150 gm granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 425 gm pumpkin puree

For the frosting

• 450 gm cream cheese, softened
• 85 gm butter, softened
• 290 gm powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 180°C, then line a 9x13-inch baking pan with parchment paper and grease with butter. Set aside.
2. In a bowl, whisk flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
3. In another big bowl, use a hand mixer (or a stand mixer) to beat the butter and sugars until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin puree and beat until incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely.
7. In a large bowl, use a hand mixer (or a stand mixer) to beat the cream cheese and butter for the frosting until smooth.
8. Add the powdered sugar and beat until no lumps remain, then stir in the vanilla and a pinch of salt.
9. Lift the cake out of the pan using the parchment paper and place it on a serving platter or cutting board. Frost the cake using an offset spatula and top with a sprinkle of cinnamon.