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Pumpkin Cake with Whiskey Whipped Cream

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Level: Easy

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Description

This moist, yummy cake is made with plain, unflavored yogurt, and while I’m very aware of yogurt’s myriad health benefits, I’m most excited about what the ingredient does for the texture of muffins and cakes. It’s difficult to adequately describe, but it just brings a certain somethin’-somethin’ to the table.

Ingredients

  • 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
  • _____
  • WHISKEY WHIPPED CREAM:
  • 1 cup Heavy Cream, Very Cold
  • 2 Tablespoons (to 3 Tablespoons) Sugar
  • 2 Tablespoons Whiskey

Preparation

Preheat over to 325 degrees.

Spray 9×13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile.

Sift together flour, salt , baking powder, baking soda, cinnamon, and nutmeg. Set aside.

Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs one at a time, beating after each egg.

Add yogurt and pumpkin and mix gently until just combined. Add flour mixture in increments, beating until just combined. Drain raisins and stir in by hand.

Pour batter into pan and bake for 35-40 minutes, or until set. Remove from oven and allow to cool completely.

Whiskey Whipped Cream:

Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Eat extra cream with a spoon, if desired.

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