• Cooking Time: 35 to 45
  • Servings: 16
  • Preparation Time: 30


This recipe comes courtesy of ThePioneerWoman.com. The raisins are soaked in whiskey, which makes a nice contrast to the pumpkin, without being ovepowering. If you can't find plain unflavored yogurt, you can substitute sour cream. It's a wonderful dessert!


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


  • Preheat oven to 325 degrees.
  • Spray 9 x 13 inch pan with baking spray; line with a piece of Reynolds parchment to fit bottom of pan and spray bottom again.
  • 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 10 minutes before turning out onto a rack. Peel parchment from cake and allow cake to cool.
  • When cake is cool, make Whiskey Whipped Cream:
  • Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes.
  • Spoon over cooled cake.

Author Credit: thepioneerwoman.com

Website Credit: http://thepioneerwoman.com

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