PW’s Pumpkin Cake with Whiskey Whipped Cream

1 cup golden raisins
1 cup whiskey (optional)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 stick of softened butter
1 1/2 cups sugar
3 eggs
1 1/4 cup plain, unflavored yogurt
1 cup canned or fresh pumpkin puree

Preheat oven to 325 degrees.

Spray 9 x 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 1 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 to 45 minutes, or until set. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey

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. I won’t tell anyone.

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