Pumpkin Cake with Whiskey Whipped Cream

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.