Irish Pound Cake

Irish Pound Cake

This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
454 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Step 2
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Step 3
Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
Irish Pound Cake
Irish Pound Cake
Irish Pound Cake
Irish Pound Cake

Ingredients

  • 2 cups white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups self-rising flour
  • ⅛ teaspoon ground mace
  • 1 (1.5 fluid ounce) jigger Irish whiskey
  • 6 large eggs, at room temperature

Categories

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