Pumpkin Cake With Whiskey Whipped Cream Food

PUMPKIN CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat over to 325 degrees.Spray 9x13 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.

PUMPKIN HAZELNUT CHEESECAKE WITH WHISKEY SAUCE

Steps:

• Prepare crust in advance. Combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9" springform pan. Freeze for 20 minutes.
• While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust.
• Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight.
• When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake.
• Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you'll ever taste!

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
• Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
• Combine milk, pumpkin, and vanilla extract in a bowl.
• Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
• Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
• Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.