Pumpkin Patch Recipe Card & Pioneer Woman Cooks Pumpkin Cake with Whiskey Whipped Cream recipe

Here’s a printable pumpkin patch recipe card I made and I also included a recipe from one of my all time favorite recipe blogs – The Pioneer Woman Cooks – this is her Pumkin Cake with Whiskey Whipped Cream recipe. You can click on the link and it’ll take you to her site where she shares tons more scrumchalicious recipes!

There’s also a plain card to use as additional as most recipes take more than one card.

You can write the recipe on the cards or type if you know how to use Paint.net or a like program. Put a hole on the top left hand of recipe cards and tie together with hemp string or ribbon. Buy the ingredients and package it any way you like, arrange it in a basket and it makes a beautiful gift for someone you know who loves to bake.

You can take the recipe card pumpkin and cut to size and use it for a gift tag if you like too.

To use the recipe card just right click on the image and save to your computer.

lt green 6x4 pmp

lt green 6x4 line

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.


Posted with pumpkin-yogurt-whiskey-cream love, Ree Drummond

// <![CDATA[//

This entry was posted in Recipe Cards, Recipes - Dessert and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s