Pumpkin Cake with Whiskey Whipped Cream
- 1 cup Golden Raisins
- 1 cup Whiskey (optional)
- 2-½ cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 2 teaspoons Cinnamon
- ⅛ teaspoons Ground Nutmeg
- 1 stick Softened Butter
- 1-½ cup Sugar
- 3 whole Eggs
- 1-¼ cup Plain, Unflavored Yogurt
- 1 cup Canned Or Fresh Pumpkin Puree
- 1 cup Heavy Cream, Very Cold
- 2 Tablespoons (to 3 Tablespoons) Sugar
- 2 Tablespoons Whiskey
- Produce
- Golden raisins (1 cup)
- Pumpkin puree, Canned Or Fresh (1 cup)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoons)
- Cinnamon (2 teaspoons)
- Flour (2 1/2 cups)
- Nutmeg, Ground (1/8 teaspoons)
- Salt (1 teaspoon)
- Sugar (1 5/8 cup)
- Dairy
- Butter (1 stick)
- Heavy cream (1 cup)
- Yogurt, Plain Unflavored (1 1/4 cup)
- Refrigerated
- Eggs, whole (3)
- Beer, Wine & Liquor
- Whiskey (1 1/8 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 20, 2008 (4 years ago).
28 people saved this recipe.
