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Irish Pound Cake

Irish Pound Cake

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
MARYANNEQ

MARYANNEQ

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TheBritishBaker
78

TheBritishBaker

4/4/2011

Thank you Grandma O'Grady for such a wonderful recipe (Grandma's are just the best cooks!!!), and appreciate you sharing it Maryann. This cake is just so rich and moist (although I guess any recipe that uses 6 large eggs and a cup of butter is going to be luxurious!!!). I actually choose this recipe as I needed to use up some cream cheese and loved the fact it was an newly published one. The only thing I will say is to watch the bake time, my oven needed less than the hour. Now that I have this wonderful recipe I plan to play around with all combinations of flavors...

FireGuysWife
34

FireGuysWife

2/12/2012

This recipe has such potential! After following the recipe exactly, I found this cake to be on the "dry" side. Also, upon tasting, I couldn't detect the whiskey at all ~ I was so hoping for a more prominent flavor trace of it. I will definitely make this again, however, next time I'll add maybe a bit more whiskey just to bring the flavor up a notch. Also, I may add 1/2 cup of heavy cream and see where that takes us.

Malise
28

Malise

10/26/2011

This is a great recipe! We substituted Nutmeg for the Mace and it still turned out wonderfully.

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