IRISH POUND CAKE

Irish Pound Cake image

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.

Provided by MARYANNEQ

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 9

Ingredients

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

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
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.
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.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 50.5 g, Cholesterol 154.2 mg, Fat 24.6 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 463.9 mg, Sugar 33.6 g