Pumpkin Cake

Since the wedding is over, I now have time to finally cook/bake again and post what I make!

Friday I made a few things and one of them was this pumpkin cake with a whiskey whipped cream icing. We actually used it Sunday morning cut the cake in half and then put cream cheese in the middle and fried it for some pumpkin cream cheese french toast. Anyways, on to the recipe.

Ingredients:

2 tablespoons of whiskey
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 yogurt
1 cup canned pumpkin puree

Directions:
1)Preheat oven to 325 degrees.
2)Spray 9 x 13 inch pan with baking spray
3)Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
4)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.
5)Add flour mixture in increments, beating until just combined
6) Pour batter into pan and bake for 35 to 45 minutes, or until set.
7)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 sugar2 tablespoons whiskey
Combine ingredients and begin mixing immediately, mix till it is a whipping cream texture.

Enjoy!