Thanksgiving Desserts

Hello and welcome to our final instalment of this year’s Thanksgiving series:  Thanksgiving desserts.

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As I sit down to share the final instalment of our Thanksgiving series, life’s unpredictability has thrown me a curveball.  This month has brought with it the usual whirlwind of afterschool activities with a dash of unwanted surprises thrown in!  This month, my two boys have faced foot and knee injuries and a bout of tonsillitis, turning our carefully planned schedule into a series of doctor’s appointments and extra TLC.  Add to this my crazy need to make sure the house is deep cleaned and painted just before Christmas as well as work commitments and I have found myself with less time than I wanted in the kitchen. But fear not, as I have managed to salvage a moment of sweetness with this delightful Maple Pecan Cake.

Maple Pecan Cake

I know that Thanksgiving is synonymous with pie but, since I’m also sharing my granny’s famous apple pie recipe with you, I decided that instead of pecan pie, I would share this delicious maple pecan cake recipe with you instead.  It really went down a storm when I shared it with family, friends and work colleagues so I hope you enjoy it as part of your Thanksgiving celebrations too. I think that together with apple pie your Thanksgiving desserts will be absolutely to die for!

I have to admit that as delicious as this cake was, I probably would reserve it for a once-a-year treat as I really do not want to bring about diabetes in my loved ones!  The amount of sugar in this treat is absolutely insane!  It literally has a bowlful (practically a whole packet) of icing sugar for the frosting!  But, hey, it’s Thanksgiving and a time to indulge with loved ones.

Maple Pecan Cake

Recipe by Colleene Wink


Prep time


Cooking time




  • Sponge
  • 120 g unsalted butter

  • 400g caster sugar (see notes)

  • 360 g plain flour

  • 1 ½ tbsp baking powder

  • ¼ tsp salt

  • 360 ml whole milk (see notes)

  • 40 ml maple syrup

  • 3 large eggs

  • 100 g pecan nuts (chopped)

  • Frosting
  • 240 g unsalted butter

  • 750 g icing sugar

  • 60 ml whole milk (see notes)

  • 1 tbsp maple syrup

  • Pecan halves, to decorate


  • Preheat the oven to 170℃ (325℉) and line the 3 sandwich tins with parchment paper
  • Using a hand held electric whisk or a freestanding electric mixer mix together the sugar, flour, baking powder and salt until the mixture reaches a crumb like appearance.  Be sure to use the paddle attachment on your mixer and a low speed unless you want your kitchen to be covered in a cloud of flour!
  • Mix together the milk, maple syrup and eggs in a jug and then add to the dry ingredients in the mixer.  Still using a low speed, mix until everything is well combined.  
  • Stir in the chopped pecans by hand.
  • Divide the batter evenly between the sandwich tins and bake for around 20-25 minutes or until the sponges are a lovely brown colour and feel springy when touched (see notes).   
  • Allow to cool in the tins for a few minutes and then remove from the tins and allow to cool completely on a cooling rack
  • Using the hand-held electric whisk or a freestanding electric mixer on a low speed, mix together the icing sugar and butter.  Once mixed, add the milk and maple syrup, mixing on a low speed until all the liquid has been absorbed by the sugar and butter.  Turn up the speed and mix until the frosting is soft and fluffy.
  • Once the cakes have cooled down fully you can spread your delicious maple icing onto the cakes.  Use 3-4 tablespoons of icing per layer and then cover the rest of the cake with the remaining frosting, decorating with pecan halves.


  • Feel free to swap the caster sugar for granulated sugar to save some pounds!
  • Semi-skimmed milk can also be used instead of whole milk if you prefer

Happy Thanksgiving

Milly and I would like to wish you all a very Happy Thanksgiving!  May you have a happy and blessed time with your loved ones.

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