Irish Pound Cake Recipe -
Irish Pound Cake Recipe
  • READY IN hrs

Irish Pound Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 tube pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    2 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 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...

Most Helpful Critical Review
Mar 15, 2013

I am kind of let down by this recipe being as it is 5 stars and the great reviews. I followed the recipe exactly with the only change being that I halved it and put it into a mini bundt cake pan. I was trying out a couple of recipes for St. Patricks Day. Anyway, the problem I had was with the taste and texture of the cake. It was super sweet, spongy like, and closer to a yellowish colored angel food cake in taste and texture. The cake was almost reminiscent of a twinkie without the filling. I was so expecting a dense and not overly sweet cake from the picture, which is what I really wanted. I also lost about 1/4 of the mini bundt cakes, due to tearing on the top. Although, that was my choice to make mini ones. The cake will rise about 1/2" above where the battered is poured so plan that when choosing a bundt cake pan size.

Feb 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.

Oct 26, 2011

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

Jan 03, 2012

I give this 5 stars for taste! I wouldn't call this a pound cake though. It's too light. I made this in a sheet pan so I could cut it into bite size pieces for a chocolate fountain so maybe that's why it was too light. Thanks for sharing.

Nov 23, 2011

The best pound cake I have ever eaten. You can credit Mrs. O'Grady and her lovely recipe.

Mar 17, 2012

Oh my, sooooo good! I made a glaze with confectioners sugar, vanilla extract- and more Irish whiskey! Err, don't make the mistake I did and put it in a bundt pan. It almost overflowed!

May 04, 2012

LOVED it! To be fair, I did not have Irish Whiskey - so I used Jim Beam Bourbon Whiskey. Delish! After reading other reviews, I did cut my baking time by 5 minutes and I used nutmeg in place of mace. Moist, not too sweet with just the right taste of whiskey. Served it with Apple Berry Salsa. Yum!


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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